Ingredients:
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Directions:
In a flameproof casserole or large Dutch oven, cook the bacon over medium heat until crisp, about 10 minutes. Transfer the bacon to paper towels to drain and set aside.
Meanwhile, lightly dredge the chicken in ¼ cup of the flour and shake off any excess.
Add the chicken to the bacon drippings in the Dutch oven and sauté over medium heat until golden, about 8 minutes per side (the chicken will cook more later).
Increase the heat to medium-high and add the chicken broth, wine, potatoes, mushrooms, carrots, onions, garlic, thyme, salt and pepper, and the bay leaf. Bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes and carrots are tender and the chicken is cooked through, about 30 minutes.
Blend the butter with the remaining 3 tablespoons of flour. Return the stew to a boil over medium-high heat. Pinch off several pieces of the butter-flour mixture at a time, add them to the simmering stew, and stir well. Repeat until all of the mixture has been incorporated. Cook, stirring occasionally, until the sauce has thickened slightly, 2 to 3 minutes.
Discard the bay leaf. Stir in the cooked bacon and serve hot. |
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