Ingredients
1/2
cup Gold Medal™ all-purpose flour
1
teaspoon salt
1/4
teaspoon pepper
3- to 3 1/2-lb cut-up broiler-fryer chicken
8
slices bacon
3/4
cup frozen small whole onions (from 16-oz bag)
3
cups sliced mushrooms (8 oz)
1
cup Progresso™ chicken broth (from 32-oz carton)
1
cup dry red wine or non-alcoholic red wine
1/2
teaspoon salt
4
medium carrots, cut into 2-inch pieces
1
clove garlic, finely chopped
Bouquet garni*
Preparation
Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture.
Cook bacon in 12-inch skillet over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towels; set aside. Cook chicken in bacon fat over medium heat about 15 minutes or until brown on all sides.
Move chicken to one side of skillet; add onions and mushrooms to other side. Cook over medium-high heat, stirring occasionally, until mushrooms are tender. Drain fat from skillet.
Crumble bacon. Stir bacon and remaining ingredients into vegetables. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove bouquet garni; skim off excess fat.
