Prep Time
45 Mins
Yield
4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)
Photo: Randy Mayor; Styling: Leigh Ann Ross

How to Make It

Step 1

Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.

Step 2

Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

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