Ingredients
3 ibs. chicken breast-cubed (or 3 ib. broiler chicken cut up)
1/2 cup flour
1 tsp. salt
2 tsp. pepper
6 slices bacon
6 small onions
1 ib. mushrooms. washed, trimmed, and sliced
4 carrots, halved
1 cup chicken broth
1 cup Burgundy wine (can use 1/4-1/2 cup red wine vinegar)
1/2 clove garlic, crushed
Preparation
Wash chicken pieces and pat dry. Mixflour, salt, and pepper. Coat chicken with flour mixture. In large skillet, cook bacon until crisp; remove and drain. Brown chicken in hot bacon drippings,turning to brown on both sides. Drain pieces on paper towel.
Add onions and mushroom slices and cook and stir until onions are tender. Drain off fat. Crumble bacon and stir in with remaining ingredients. Return chicken to pan.
Cover; simmer about 1 hour until chicken is tender. Skin off excess fat before serving
