This recipe is delicious with broad egg noodles to sop up the delicious wine sauce. Rice is a good substitute.
- 1/4 cup butter -
- 2 tbsp. olive oil -
- 2 thick lean bacon strips , chopped -
- 4 oz. pearl onions peeled -
- 1 garlic clove, finely chopped -
- 4 lbs. chicken pieces -
- 1 3/4 cups dry white wine -
- 1 1/4 cups chicken stock -
- 4 oz. button mushrooms -
- 2 1/2 tbsp. all purpose flour -
- 2 tbsp. Lemon Garlic and Rosemary Seasoning -
- Salt and Pepper -
- Fresh mixed herbs, to garnish -
Preheat the oven to 325F. Melt 1/2 the butter with the oil in a flameproof casserole. Add the bacon and cook over medium heat, stirring for 5-10 minutes, or until golden brown. Transfer the bacon to a large plate. Add the onions and the garlic to the casserole and cook over low heat, stirring occasionally, for 10 minutes or until golden brown. Transfer to the plate.
Add the chicken and cook over medium heat, stirring constantly, for 8-10 minutes, or until golden. Transfer to the plate.
Drain off any excess fat from the casserole. Stir in the wine , 2 tbsp. Lemon Rosemary and Garlic Seasoning and stock and bring to a boil, scraping any sediment off the bottom. Season to taste. Return the bacon, onions, and chicken to the casserole. Cover and cook in the preheated oven for 1 hour. Add the mushrooms, re-cover and cook for 15 minutes.
Meanwhile, make a beurre manie' by mashing the remaining butter with the flour in a small bowl.
Remove the casserole from the oven. Remove chicken to plate and cover to keep warm. Place casserole over medium heat, whisking in the beurre manie', a little at a time to thicken. Bring to a boil, stirring constantly. Put chicken back into casserole and serve garnished with fresh herb sprigs.