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1
Preheat the oven to 375 degrees F.
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2
Heat the olive oil in large Dutch oven over medium-high heat.
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3
Add the bacon and cook until crisp.
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4
Transfer to a paper towel lined plate.
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5
Add the flour to a medium bowl and dredge the chicken pieces in the flour, shaking off the excess.
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6
Add the chicken, in batches if necessary, to the Dutch oven, and lightly brown on each side.
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7
Transfer the chicken to a large plate and set aside.
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8
Add the mushrooms, carrots, garlic, and onions in the pot and saute until they just begin to brown.
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9
Stir in 1/2 bottle red wine and simmer for 10 minutes.
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10
Scrape any brown bits from bottom of pan with a wooden spoon.
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11
Stir in the chicken broth and the remaining wine and bring back to a light simmer.
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12
Add the bacon, chicken, and remaining ingredients to the pot.
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13
Simmer for 30 minutes, then transfer the pot to the oven and bake for 20 minutes.
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14
Remove the pot from the oven and transfer the chicken and sauce to a serving bowl.
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15
Serve with mashed potatoes or some chunks of crusty bread, if desired.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
