Chicken Bourguignon

By pattie_d

Ingredients

• 4 chicken legs w/ thighs attatched
• salt and pepper
• 1 Tbsp butter
• 2 cups sliced mushrooms
• 1 cup cubed thick raw bacon
• 1/2 bottle white wine
• 1 small can whole tomatoes, cut up
• 4 cups chicken broth (add enough to almost cover chicken)
• 1 whole branch of rosemary
• 1 whole branch of thyme
• 2/3 small jar of pearl onions in vinegar, drained,washed
• chopped parsely to garnish (optional)

Preparation

Step 1

Salt and pepper the chicken. Saute in large skillet with butter till brown. Remove chicken and keep warm. Throw away fat.

Saute bacon in same pan till cooked well. Add mushrooms and stir. Add wine and simmer till liquid is reduced by half.

Add tomatoes and juice from can and let cook 5 minutes. Add broth, and herbs and let slowly boil. Rinse onions and add to sauce. Place chicken back in sauce and simmer slowly for 1 - 1 1/2 hours. Remove herb branches, season with salt and pepper if needed. Garnish with parsely (optional). Serve with steamed rice.