• 4servings
  • 34minutes
  • 504calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) peeled baby carrots

  2. 3/4 cup(s) chicken broth

  3. 1 1/2 tablespoon(s) tomato paste

  4. 5 slice(s) thick-cut bacon , cut crosswise into strips 10 ounce(s) small button mushrooms , wiped clean 2 teaspoon(s) minced garlic

  5. 2 teaspoon(s) chopped fresh rosemary

  6. 2 teaspoon(s) fresh thyme

  7. 1 bag(s) (1-pound) frozen pearl onions , thawed 1 cup(s) dry white wine

  8. 1 cooked rotisserie chicken , cut into 8 pieces 3 tablespoon(s) chopped parsley

Instructions Jump to Ingredients ↑

  1. Place carrots in a microwave-safe bowl with 1/2 cup water; cover bowl with vented plastic wrap. Microwave on high 4 to 5 minutes, until crisp-tender; drain. Mix broth and tomato paste in a small cup; set aside.

  2. Meanwhile, in a large, deep nonstick skillet or Dutch oven, cook bacon until crisp; remove with a slotted spoon to a paper towel. Cook mushrooms, garlic, rosemary, and thyme in bacon drippings in pot over medium-high heat 6 minutes, or until lightly browned. Add onions; continue to cook 3 minutes.

  3. Raise heat to high; add wine to skillet and deglaze, scraping up browned bits from bottom of skillet with a wooden spoon. When wine boils, add broth mixture, stirring to incorporate. Add chicken pieces and carrots; bring to a boil, reduce heat to medium-low, cover, and simmer 5 minutes, turning chicken once or twice. Transfer to a serving platter. Sprinkle with bacon and parsley.


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