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1
Saute bacon pieces in a large skillet over medium low heat until fat is rendered.
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2
Remove bacon from the skillet and set aside.
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3
Increase heat to medium.
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4
Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown.
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5
Remove from pan and set aside in a 2-quart baking dish, skin side up.
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6
Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes.
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7
Remove from grease with slotted spoon and set aside.
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8
In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes.
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9
Set aside.
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10
Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.
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11
Drain grease from the large skillet, then place over medium heat.
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12
Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits.
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13
Lightly salt liquid and allow to cook for 3 minutes.
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14
Pour over chicken and vegetables.
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15
Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
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16
Cook pasta until al dente.
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17
Drain and toss with 2 tablespoons butter.
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18
Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top.
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19
Spoon juice from baking dish over the top of everything.
