Chicken for a Winter Night |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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It was a hit in my house, and I'll definitely be making it again. I used chicken tenderloins instead of split chicken breasts, and about 1/8 cup dried parsley flakes. Ingredients:
5 slices bacon |
butter, as needed |
3 chicken breast halves, cut into 2-inch chunks |
1/2 cup flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 medium red potatoes, cut into chunks |
2 garlic cloves, minced |
1 large onion, chopped |
1/2 teaspoon dried thyme |
2/3 cup chicken broth |
1/2 cup fresh parsley, chopped (optional) |
1/2 cup dry white wine |
Directions:
1. Preheat oven to 350°.
2. Cut bacon in 1/2 inch pieces and cook until crisp. Remove from skillet.
3. Mix flour with salt and pepper.
4. Coat chicken in flour mixture. Brown chicken in bacon fat. Do not crowd chicken in the pan. Add butter if you need more fat.
5. As chicken browns, put in 3 quart casserole dish.
6. Add potatoes, onions, and garlic to skillet and brown lightly.
7. Add to chicken.
8. Put thyme and broth in skillet. Heat and scrape crust from skillet. Pour evenly over chicken and scatter bacon pieces on top.
9. Cover and bake 40 minutes.
10. Add parsley and wine.
11. Uncover chicken and increase heat to 425°.
12. Bake 15 minutes longer or until potatoes are tender.
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