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4
small chicken legs (drumstick-thigh piece) (about 2 pounds total)
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2
tablespoons all-purpose flour
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3/4
teaspoon garlic salt
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1/4
teaspoon pepper
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2
tablespoons cooking oil
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1/2
cup dry red wine
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1/2
cup chicken broth
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16
pearl onions (1-1/3 cups)
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2
cups fresh medium mushrooms, quartered
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2
tablespoons tomato paste
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1 1/2
teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1 1/2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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1
bay leaf
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2
tablespoons chicken broth
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1
tablespoon all-purpose flour
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6
slices bacon, crisp-cooked, drained, and crumbled
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Snipped parsley (optional)
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Hot cooked noodles
1. Skin chicken. In a plastic or paper bag combine 2 tablespoons flour, the garlic salt, and pepper. Add chicken, one or two pieces at a time, to the bag, shaking to coat chicken well.
2. In a 4-1/2-quart Dutch oven cook chicken in hot oil about 10 minutes or until lightly browned, turning to brown evenly. Drain. Add wine, 1/2 cup chicken broth, the onions, mushrooms, tomato paste, rosemary, thyme, and bay leaf. Bring to boilling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf. Transfer chicken to a platter; keep warm.
3. Stir together 2 tablespoons broth and 1 tablespoon flour. Add to mushroom mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Spoon some of the mushroom sauce over chicken; sprinkle with parsley, if desired. Pass remaining sauce. Serve with hot noodles. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 468,
- Protein (gm) 37,
- Carbohydrate (gm) 35,
- Fat, total (gm) 18,
- Cholesterol (mg) 122,
- Saturated fat (gm) 4,
- Sodium (mg) 764,
- Percent Daily Values are based on a 2,000 calorie diet
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This is yummy and a little different. My husband and I both enjoyed it. I didn't have any pearl onions on hand when I made this, but a chopped onion made a fine, if less fancy, substitution.
12/15/2009 10:27:15 AM Report Abuse