Another Easy Dish

This dish was really, really good. Usually if I make something that has this type of ingredients in it, the kids usually stick their noses way up in the air. They absolutely loved this and had seconds. In reality, this is more like a chicken stew but it is really tasty.

Classic Chicken in Red Wine

Prep time: 30 minutes.

Cooking Time: 30 minutes

Serves: 6-8, with leftovers

Total time from prep to plating: 1 hour

Ingredients:

1 lb. thick sliced bacon
2 tbs. olive oil
2 lbs. boneless, skinless chicken breasts (sliced lengthwise in two)
kosher salt
ground black pepper
1 (1 lb) bag frozen pearl onions
6 lg. cloves of garlic
1 lb. sliced bella mushrooms
6 russet potatoes, peeled and cut into quarters
5 carrots, peeled and cut into two inch pieces
1/3 cup all purpose flour
4 sprigs fresh thyme (stripped from the branches)
2 cups low sodium chicken broth
2 bay leaves
2 cups full bodied red wine (I used a merlot)
3 tbs. red wine vinegar


Get your veggies ready first - taters, carrots, shrooms, thyme and garlic (pass the cloves of garlic through a press) set aside in seperate bowls.

Using a dutch oven (or just a big old pot) put the olive oil in and bring to a med-high heat. Cook the bacon until crisp, then set aside on paper towels.

Generously season your cutlets on both sides with the kosher salt and pepper. Place in the pot with the bacon drippings and brown on both sides. Cook in two batches. Set aside.

Pour off about half of the drippings and add the oinions, garlic and mushrooms. Cook over medium-high heat for about 5 minutes, stirring regularly. Stir in the potatoes and carrots. Stir in the flour to coat the veggies.

Pour in the wine and chicken broth, stir until you can no longer see any lumps of flour. Add the chicken, thyme and bay leaves. Now crumble your bacon in as well. Bring to a boil, then cover and let simmer for 40 minutes.

Uncover and cook for another 10 minutes, this will allow the stew to thicken a little more. Remove from the heat and add the red wine vinegar, stir.

Plate it up and serve with buttered rye bread. Plate up and Bon Apetitè!

It's easy like Sunday morning.