Ingredients Jump to Instructions ↓

  1. 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)

  2. 2 tablespoons cooking oil Salt and black pepper

  3. 12 to 18 pearl onions or shallots, peeled

  4. 1-1/4 cups Pinot Noir or Burgundy

  5. 1/4 cup chicken broth or water

  6. 1 cup whole fresh mushrooms

  7. 1 cup thinly sliced carrot (2 medium)

  8. 1 tablespoon snipped fresh parsley

  9. 1-1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed

  10. 1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

  11. 1 bay leaf

  12. 2 cloves garlic, minced

  13. 2 tablespoons all-purpose flour

  14. 2 tablespoons butter or margarine, softened

  15. 2 slices bacon, crisp-cooked, drained, and crumbled Snipped fresh parsley Hot cooked noodles

Instructions Jump to Ingredients ↑

  1. Skin chicken. In a large skillet cook chicken in hot oil over medium heat about 15 minutes or until light brown, turning to brown evenly. Drain fat. Season chicken with salt and pepper. Add onions, Pinot Noir, broth, mushrooms, carrots, the 1 tablespoon parsley, dried marjoram (if using), dried thyme (if using), bay leaf, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Add fresh marjoram and thyme (if using). Discard bay leaf. Transfer chicken and vegetables to a serving platter; keep warm.

  2. In a mixing bowl stir together flour and softened butter to make a smooth paste. Stir into wine mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper.

  3. Pour sauce over chicken and vegetables. Sprinkle with bacon. If desired, top with additional parsley and serve with hot cooked noodles. Makes 6 servings.


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