From The Better Homes and Garden Cook Book
Prep: 35 minutes | Cook: 35 minutes | Makes: 6 servings
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs and drumsticks)
2 Tbs cooking oil
12 to 18 pearl onions or shallots, peeled
1 1/4 C pinot Noir or Burgundy
1/4 C chicken broth or water
1 C whole fresh mushrooms
1 C thinly sliced carrots (2 medium)
1 Tbs snipped fresh parsley
2 cloves garlic, minced
1 1/2 Tsp snipped fresh marjoram or 1/2 Tsp dried marjoram, crushed
1 bay leaf
2 Tbs all-purpose flour
2 Tbs butter or margarine, softened
2 slices bacon, crisp-cooked, drained and crumbled
Snipped fresh parsley (optional)
Hot cooked noodles (optional)
1. Skin chicken. In a 12-inch skillet cook chicken in hot oil about 15 minutes or until light brown, turning to brown evenly. Drain fat. Season chicken with salt and black pepper. Add onions, wine, broth, mushrooms, carrots, the 1 Tbs parsley, garlic, dried marjoram (if using) and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until chicken is no longer pink. Add fresh marjoram and thyme, if using. Transfer chicken and vegetables to a serving platter; keep warm. Discard the bay leaf.
2. In a small bowl stir together the flour and softened butter to make a smooth paste. Stir into wine mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Season to taste with alt and black pepper.
3. Pour sauce over chicken and vegetables. Sprinkle with bacon. If desired, top with additional parsley and serve with hot cooked noodles.
This meal turned out so completely, incredibly, deliciously good! I used boneless chicken breasts, dry spices and canned mushrooms. It was so very good!!!!