Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1.5 lbs chicken (breast or thighs)
- 2-3 slices of bacon
- 1.5 cups red Burgundy wine (Pinot Noir)
- 1 cup pearled onions
- 1 shallot (minced)
- 1 cup mushrooms (sliced)
- 1/2 tsp thyme
- 1/2 tsp sea salt
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp garlic powder
- 1 bay leaf
- 1 cup chicken broth
- 5 Tbsp butter
- 1 Tbsp olive oil
- 1/8-1/4 cup flour *
- fresh parsley
- 2 garlic cloves (minced)
- egg noodles
Preparation:
Cook the bacon and set aside. Saute the mushrooms, garlic and shallot with 3 Tbsp butter in a 12 inch skillet. Add sea salt, pepper, thyme and bayleaf to the saute mix. Continue stirring over medium heat and slowly pour chicken broth and red wine into skillet. Turn heat up to a full boil for about 30 seconds and then simmer for 8-10 minutes, to give the sauce a chance to thicken. While skillet simmers, grease a 9x11 baking dish and add the chicken breasts.Lightly drizzle chicken with olive oil and then sprinkle with salt, pepper and garlic powder. Once the saute mix has simmered to a thick sauce, pour the red wine sauce over the chicken and add crumbled bacon on top, cover with foil. Bake at 350 degrees for 45 minutes, removing the foil the last 10 minutes. Top with fresh parsley and serve over well-buttered egg noodles or alongside roasted potatoes.
* If after simmering for 10 minutes, the red wine sauce does not thicken sufficiently, add 1/8-1/4 cup of flour and mix thoroughly.
