Ingredients
- 8 Boneless chicken breasts (I like a combo skin & bone on breasts & thighs.)
- Seasoning salt
- 4 slices bacon
- 1/4 cup butter
- 2 cloves garlic
- Jar of boiling onions
- Jar of whole mushrooms
- 1 1/2 cups dry red wine
- 1 rib celery, diced
- 20 baby carrots
- 1/4 cup chopped parsley
- 1/2 teaspoon thyme (dried - I will sub another herb)
- 1 bay leaf
- Dash of salt
- 1/2 teaspoon pepper
- 2 Tablespoons butter, melted
- 2 Tablespoons flour
- 1 can beef consomme
- -
- Optional...small baby new potatoes or fingerlings, not part of the original recipe
Directions
-
Rinse chicken, pat dry, salt with seasoning salt.
-
In a large heavy skillet or dutch oven, fry bacon until crisp, remove and set aside. Add butter and crushed garlic to skillet, saute for a few minutes. Add chicken and brown on all sides quickly.
-
Break bacon into pieces and add to the dutch oven along with the onions and mushrooms. Pour in wine, celery, carrots, parsley, thyme, and bay leaf. Simmer.
-
In a medium skillet melt butter, whisk in flour, bring to boil. Add consomme and return to boil . Whisk this mixture into ingredients in the dutch oven.
-
Add the Optional baby potatoes at this point if you wish.
-
Bring all to a simmer and cook covered for 30 minutes.
-
Remove chicken, onions, mushrooms and potatoes; set aside.
-
Bring sauce to a boil and boil rapidly until sauce is reduced by half, about 2 1/2 cups. It will thicken and lightly coat spoon. (I sometimes skip this step-the reduction, because the more sauce, the merrier.)
-
Return the chicken, onions, mushrooms and optional potatoes to the sauce. I put everything into a oven proof casserole dish (if your dutch oven is not oven proof) at this point and heat in a 350 degree oven for about 30 minutes.
-
Garnish with chopped parsley.
-
You can make this ahead and refrigerate. Bring to room temperature and heat at 350 for 30 minutes before you want to serve it.
-
Serve with a baguette or french bread.