Salt & black pepper

1/2 tsp. paprika

3 lb. chicken, cut into pieces

1/2 C. butter, divided

2 oz. shallots

6 slices bacon, coarsely chopped

2 cloves garlic, crushed

1/2 tsp. dried marjoram

1/2 tsp. dried thyme

1 bay leaf

1 T. fresh parsley, finely chopped

1-1/4 C. dry red wine

1-1/2 C. chicken broth

1 onion, cut into 8 pieces

8 oz. button mushrooms

 

Combine the flour, salt, pepper, and paprika in a plastic bag or pie plate, add chicken, and coat well, shaking off excess flour. Reserve the excess flour. Melt 1/4 C. of the butter in an ovenproof skillet over a gentle heat. Add the chicken pieces and fry lightly for 5 minutes on each side. Remove chicken from skillet. Add shallots, bacon, and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until the shallots have softened. Stir in flour and cook, stirring, until blended. Sprinkle in the herbs and stir in the wine and broth. Bring to a boil. In a separate skillet, sauté onions and mushrooms in 2 T. butter for about 2 minutes. Return chicken to the skillet. Add sautéed onions and mushrooms. Liquid should cover chicken. If not, add broth or wine or water. Cover and simmer on top of stove until the chicken is tender, about 30 minutes. Or, bake in a 400-degree oven for 40 minutes or until the chicken is tender. Arrange the chicken, onions, and mushrooms on a platter. Spoon the sauce over the chicken and sprinkle with chopped parsley.

 

Yield:

Calories:

Fat:

Fiber: