This classic French dish makes a hearty one-dish meal on a cold winter night.
Oxmoor House JANUARY 2002
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.
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