Difficulty: Medium - experience needed
3 slices bacon
1/4 c all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs chicken pieces (legs, thighs, breasts)
1/4 lb fresh mushrooms, rinsed and sliced
2 small onions, peeled and cut into halves
2 carrots, peeled and cut diagonally int 2" pieces
1 tsp chicken bouillon or "Better than Chicken" base
1/2 tsp Italian Seasoning
3/4 c water
1/2 c Burgundy wine
In a Dutch oven or 3 qt saucepan, fry bacon until crisp. Remove and drain.
Mix together flour, salt, and pepper in a blastic or paper bag. Place chicken pieces in the bag one at a time and shake to coat.
Brown the chicken in the bacon fat then remove to a warm platter.
Cook and stir the mushrooms and onions into the Dutch oven until the onions are tender. Drain off the excess fat.
Place the chicken back in the Dutch oven. Crumble the bacon over the chicken. Add in the remaining ingredients except for the parsley. Heat the mixture to boiling. Reduce the heat, cover, and simmer until the thickest chicken pieces are tender (about 30 minutes).
Sprinkle fresh parsley over the top right before serving.