• bacon 4 slices of bacon
  • beef consomme 1 (10 oz) can beef consomm√© (or you can use 1 can of beef broth- I've made it both ways)
  • carrots 3 large carrots, sliced
  • dry red wine 1 cup dry red wine
  • flour 3/4 cup flour
  • garlic 2 cloves of garlic, minced
  • green bell pepper 1 small green pepper, chopped
  • olive oil 2 tablespoons olive oil
  • pepper 1 teaspoon freshly ground pepper
  • potatoes polenta, rice, or potatoes to serve this over
  • skinless chicken pieces 3 1/2 lbs of assorted chicken pieces (I used thighs and breasts - both boneless, skinless)
  • yellow onion 1 small yellow onion, chopped (about 1 cup)
  • ssalt 1 1/2 teaspoons ssalt
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How to make it

  1. Cook bacon in a large skillet over medium heat until crisp; drain on a paper towel, reserving the drippings in the skillet. Caorsley crumble bacon and set aside.
  2. Combine flour, salt and pepper in a large zip lock bag.
  3. Add chicken, seal, and shake well to coat
  4. Add olive oil to drippings in skillet (**if you're skillet is not large enough to have just one layer of chicken you may use two skillets). Brown chicken on both sides of medium-high heat.Top the chicken with carrots and next three ingredients.
  5. Pour beef consommé or broth over vegetables and chicken. Cover and simmer for about 45 minutes. Check periodically to see if more liquid needs to be added. You may need to add a small amount of water.Uncover and pour wine over the chicken and vegetables. Sprinkle with bacon and cook for about 15-20 more minutes.
  6. Serve over rice, polenta or poatoes (we actually had this served with French Fries when we traveled to France!)