Made this last nite, it only takes about an hour. It is tender and tasty and well worth making.
Legs and thighs
1 onion, rough chop
4 cloves garlic chopped
Bouquet Garnis (thyme, basil, rosemary and tarragon tied in a bundle)
1 cup white wine
1 cup chicken broth
1/4 lb bacon, diced
1 Tbsp tomato paste
S & P
flour, to dredge the chicken
In a large pan cook the bacon till crispy, drain on paper towels. Add some butter to the bacon fat and dredge the chicken pieces in flour and brown on both sides. Reserve the chicken and add more butter to the pan and saute the onion, carrots and mushrooms for about 3 - 4 minutes, add the paste and garlic and stir in for 1 minute.
Deglaze pan with the wine for 3 minutes, add the broth, bacon, chicken and bouquet garnis. Bring to a boil, lower heat and cover and simmer for 30 -45 minutes or untill chicken is 180 degrees.
We had some chive mashed potatos with it. Great meal for a cold nite!
Forgot to take pics while I was cooking.:o
But this is how it looked finished!:)