Ingredients

3/4 c. dry red wine

1/2 t. salt

Ground pepper

1 bay leaf

1 1/2 lbs. boneless skinless chicken thighs, chopped

4 oz. bacon

3/4 c. finely chopped onions

3/4 c. finely chopped carrots

3/4 c. finely chopped mushrooms

3 T olive oil

1/4 c. flour

3 c. reduced-sodium chicken broth

1 T tomato paste

Preparation

  1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl; cover and refrigerate overnight.
  2. Heat large pot and add bacon; cook until crispy. Remove bacon and reserve 1 T drippings.
  3. Add vegetables and cook over medium, sturring, about 15 min. Remove vegetables.
  4. Remove chicken from marinade; drain well and reserve. Discard bay leaf.
  5. Toss chicken in flor, at 1 1/2 T oil to pan, and cook chicken in batches. Add remaining oil if needed.
  6. Add broth, tomato paste, and marinade. Bring to boil, add vegetables. Reduce heat.
  7. Cover and simmer 45 min. Use bacon to garnish servings.