Chicken with Bacon, Mushrooms, and Onions |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1/2 pound sliced bacon, diced |
1 4- to 6-pound chicken, cut up |
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water) |
1/2 pound small white mushrooms |
1 cup frozen small white onions, thawed |
6 garlic cloves, chopped |
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves) |
1 teaspoon kosher salt |
1/4 cup water |
2 tablespoons cornstarch |
Directions:
1. Combine all ingredients except the water and cornstarch and cook in a heavy, covered casserole in a 325° F oven for 1 1/4 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.
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