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1          pound cut chicken, skinless dark meat,
2          pounds cut chicken, skinless light meat,
1/2       tablespoon butter
1/2       slice bacon
1/2       tablespoons olive oil
12        white pearl onions
12        button mushrooms
1          cup red wine
2          bay leafs
2          cloves crushed garlic
2          tablespoons fresh chopped parsley
1          teaspoon thyme
1/2       teaspoon salt
1/4       teaspoon black pepper, fresh ground

Preheat the oven to 375 degrees F. Cut the chicken into serving size pieces. Heat the oil in a large non-stick casserole dish. Add the bacon and when brown add the onions and cook for 1-2 minutes. Stir in the mushrooms and remove from the casserole dish and keep warm. Roll the chicken pieces in seasoned flour and brown in the casserole dish. Return the vegetables to the dish and add the bay leaves, thyme, salt and pepper. Cover the dish and place in the oven for 45 minutes or until the chicken is tender. Remove the bay leaves. Remove the chicken and vegetables and place on a covered dish in a warming oven. Skim excess about half. Thicken it with one tablespoon corn flour dissolved in water or a beurre manie (1/2 tablespoon butter mixed with 1/2 tablespoon flour). Strain the sauce into a clean casserole dish and add back the chicken and vegetables. Cover and leave in a very slow oven until ready to serve. Garnish with finely chopped parsley.

Notes: Excellent source of Vitamin B6, B12, B1, B2 and Niacin.
Good source of Iron.

Serves 6
Prep Time: 0:10
Baking Time: 0:45
Total Calories 320
Protein 51g
Carbohydrate 1g
Fat 8g
Cholesterol 151mg
Dietary Fiber 1g
%Calories from Fat 25%

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