Ingredients

1 C dry red wine

1/2 t salt

Ground pepper

1 bay leaf

1 1/2 lb chicken, cubed

4 oz bacon

3/4 C finely chopped onions

3/4 C finely chopped carrots

3/4 C finely chopped mushrooms

3 T vegetable oil, divided

1/4 C flour

3 C chicken broth

1 T tomato paste

Preparation

  1. Combine wine, salt, pepper, bay leaf and chicken in a large shallow bowl. Cover and refrigerate overnight.
  2. Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 T drippings in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.
  3. Remove chicken from marinade; drain well, reserving marinade. Discard bay leaf. Toss chicken lightly in flour. Add 1 1/2 T oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed.
  4. Add broth, tomato paste and reserved marinade. Bring to boil, add vegetables. Reduce heat, cover, and simmer 45 minutes. Crumble bacon over each serving.