Serving Size: 4-6
Ingredients:
1 (3 1/2 – 4 pound) frying chicken, cut into 10 pieces
1/4 pound bacon, cut into 1-inch cubes
2 medium yellow onions, chopped
1 medium carrot, sliced thinly
2 cups dry red wine
1/2 cup all-purpose flour
3 garlic cloves, peeled and minced
1/2 pound small mushrooms
2 bay leaves
1/2 teaspoon thyme
1 tablespoon marjoram
3 tablespoons vegetable oil (or more if needed)
Salt and pepper to taste
Directions:
- Sprinkle chicken with salt and pepper. Coat chicken pieces with flour, shake off excess.
- In a heavy, deep skillet add oil and bacon. Sauté bacon over medium heat until crisp. Remove bacon from skillet with a slotted spoon and set aside.
- Add chicken to skillet in batches, do not overcrowd it. Brown chicken on all sides, adding more oil if necessary. Remove chicken from skillet and set aside.
- Add onions, garlic, carrot and mushrooms. Sauté for 3 minutes or until onions are transparent, stirring constantly.
- Return chicken and reserved bacon to skillet. Pour in wine. Add bay leaves, marjoram and thyme. Season to taste with salt and pepper.
- Bring to a boil, reduce heat to low and cover. Simmer for 45 minutes to an hour, turning once.
- You can serve chicken with buttered potatoes, smashed potatoes or egg noodles.
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