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Categories:
weight Bacon chicken onion garlic olive oil red wine chicken tomato bay leaf salt pepper butter flour
Viewed: 78 - Published at: 6 years agoIngredients
- 4 ounces, weight Bacon, Cut Into Bite Size Pieces
- 1 whole Fryer Chicken Cut Into Pieces
- 1 whole Onion, Medium Sized, Chopped
- 3 cloves Garlic, Pressed
- 2 Tablespoons Olive Oil
- 2 cups Red Wine (I Use Chianti)
- 2 cups Chicken Stock
- 1 Tablespoon Tomato Paste (I Use Ketchup)
- 1 whole Bay Leaf
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Tablespoons Butter, Softened
- 3 Tablespoons Flour
Method
- Saute bacon pieces in a large skillet until crispy.
- Remove from the skillet and lay chicken in the bacon grease (on medium heat), fat side down.
- Cook until both sides are browned, about 10 minutes.
- Remove chicken.
- Saute garlic and onions in remaining grease (and olive oil if necessary) for 2-3 minutes.
- Pour wine and chicken stock into skillet (with garlic and onions), using a whisk to scrape the browned bits off the bottom.
- Add in the chicken and bacon.
- Add tomato paste, bay leaf, salt and pepper (generous amounts).
- Turn heat to simmer, cover and allow to cook for about 1 hour.
- Remove bay leaf.
- Before serving, blend butter and flour together into a smooth paste.
- Beat the paste into the hot gravy with a whisk.
- Allow to simmer for an additional 15 minutes.
- Garnish with fresh snipped parsley.
- Serve with egg noodles, parsley potatoes and a green vegetable.
- Enjoy!
