- 3 slices center-cut bacon
- 1/2 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 3 1/2 pounds skinless chicken pieces
- 1 (14.5-ounce) can beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 pound small shallots (about 12)
- 8 garlic cloves
- 1 (16-ounce) package baby carrots
- 3/4 pound small red potatoes, quartered (about 6)
- 1 (8-ounce) package whole mushrooms, stems removed
- 1 cup dry red wine
- 3 cups cooked hot long-grain rice
- calories 428
- fat 9.5 g
- satfat 3.1 g
- protein 31.2 g
- carbohydrate 53.4 g
- cholesterol 76 mg
- iron 4.3 mg
- sodium 702 mg
- caloriesfromfat 20 %
- fiber 3.1 g
- calcium 64 mg
How to Make It
Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 1 tablespoon drippings. Coarsely crumble bacon; set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 teaspoon salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake well to coat.
Heat 1 1/2 teaspoons bacon drippings in pan over medium-high heat until hot. Add half of chicken, shaking off excess flour. Cook 5 minutes on each side or until browned. Remove chicken from pan; place in a 13 x 9-inch baking dish. Repeat procedure with remaining 1 1/2 teaspoons drippings and chicken; set aside.
Preheat oven to 350°.
Add broth and next 4 ingredients to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Remove from heat.
Arrange carrot, potato, and mushrooms around chicken in baking dish; sprinkle vegetables with 1/4 teaspoon salt. Pour broth mixture over chicken and vegetables. Cover and bake at 350° for 1 hour. Uncover and pour wine over chicken and vegetables; sprinkle with bacon. Cover and bake an additional 30 minutes or until chicken is done. Serve over rice.