Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes December 2014


Credit: Kate Sears; Styling: Gerri Williams for James Reps

Recipe Summary

10 mins
1 hr
1 hr 10 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a large pot over medium heat until crispy, about 10 minutes. Transfer to paper towels and set aside.

  • Season chicken with salt and pepper. Add to pot in batches; cook over medium-high heat, flipping, until brown, about 7 minutes per batch. Set aside.

  • Add onions, mushrooms, carrots and thyme to pot; cook over medium-high heat, until browned, about 5 minutes. Add broth and wine, bring to a boil, then simmer for 3 minutes. Return chicken to pot. Boil, then simmer for 20 minutes.

  • In a bowl, whisk flour with 1 cup of hot liquid from pot until smooth. Whisk into pot; simmer over medium heat until thickened, about 10 minutes. Season with salt and pepper; top with crumbled bacon.

Nutrition Facts

740 calories; fat 35g; saturated fat 11g; protein 73g; carbohydrates 24g; fiber 4g; cholesterol 281mg; sodium 723mg.