Ingredients
1 - 3 pound chicken, cut into 8 pieces
Seasoned flour
Oil for browning chicken
1 large onion, cut into 1" cubes
1/2 pound mushrooms
2 slices of bacon
1/2 cup of red wine
2 cups demi-glace
Salt
Pepper
Thyme
Directions
Dredge chicken in flour and brown in oil until very brown.
Remove chicken. Pour out excess fat from pan.
Deglaze pan with wine. Add onion, mushrooms, thyme, bacon and demi-glace. Bring to a boil.
Return chicken and any juices that have collected to the pan.
Cover and place in the oven for 1 hour and remove chicken and vegetables to serving dish.
Boil sauce and adjust seasoning.
Recipe by Mark Hartman
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