Braised Chicken in a Chardonnay Broth With Smoked Bacon
Ingredients
- 1 Whole chicken, cut into 10 pieces
- ½ cup flour
- salt and pepper to taste
- 4 slices bacon, cut into small strips
- 1 cup Onion, julienned
- 2 cups Vegetable stock
- 1 cup Chardonnay
- 2 tsps Whole grain Dijon mustard
- 3 tbls Fresh tarragon leaves
Instructions
Sauté bacon strips, until crisp and rendered over medium heat. Remove bacon and fat, placing fat in a separate bowl. Season chicken with salt and pepper, lightly dust with flour. Heat ½ the bacon fat over medium heat and add chicken to hot pan. Make sure not to over crowd the pan. Cook to a golden brown and remove chicken from pan. Then repeat with remaining fat and chicken. Add onions to the pan, sauté lightly and return chicken to the pan and add vegetable stock. Mix wine and mustard to combined and remove any lumps, then stir into pan. Cover and cook for 30 minutes, or until meat is tender and starts to pull away from the bone. Garnish with bacon pieces roughly chopped tarragon.
Added Wednesday, Sept. 10, 2008