5-10
Chicken
1 c
Chicken Broth
1
White Onion
1 lb
Carrots
5-10
Chicken
1 c
Chicken Broth
1
White Onion
1 lb
Carrots
1 clove
Garlic
6
Bacon
4 tbs
Olive Oil
Fresh thyme
1/2 bottle
Red Wine
1.5 tbs
Flour
2 tbs
Butter
1 Cup of Sliced Shiitake Mushrooms
1/2 c
Cognac
Slice bacon while 1tbs olive oil is warming over medium in a Dutch oven
1
Fry for 5 min or until browned and set aside
2
In the same pot, brown the salted and peppered chicken. Add more oil if needed
3
Remove chicken to be with bacon. Add more oil and now fry the chopped onion, carrots and garlic
4
Add in the cognac to scrape bits off bottoms. Then add in chicken and bacon plate, along with juices
5
Add in wine and broth and then thyme. Then place in 250 degree oven, covered, for 1hr
6
Sauté mushrooms in 1tbs butter until cooked
7
Remove Dutch to stove. Add mushrooms along with flour-1tbs butter mixture to thicken. Simmer 10min
8
Remove thyme and enjoy with a side of potatoes your way!
9