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1
Combine wine, thyme, rosemary, garlic, and pepper.
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2
Place chicken pieces in wine marinade and place in the fridge for 2-4 hours
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3
Remove chicken from marinade and dry completely.
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4
Save the liquid!
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5
You will add it back to the recipe later.
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6
While chicken is drying, Chop and brown bacon in a Dutch oven or NON Teflon pan (u want to develop the brown bits in the pan for flavor)
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7
Remove bacon from pan and set aside.
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8
Dredge the chicken in seasoned flour and brown in batches.
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9
Then remove and set aside.
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10
In the same pan add the onion & mushrooms.
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11
Saute for 5 minutes or so.
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12
Add the wine marinade and chicken broth and bring it to a boil.
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13
Add back in the bacon and chicken pieces.
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14
Bake, uncovered, in a 350F oven for 1 1/2 hours.
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15
Stirring gently every half hour.
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16
Remove and let rest 15 minutes or so to allow gravy to thicken.
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17
Great served with crusty garlic bread for dipping in the gravy.
