So here's the recipe, modified slightly from the aforementioned Chatelaine page. (Thanks to my hairdresser for letting me rip it out, by the way! And my apologies to anyone who picked up the magazine after me and wondered where the heck all the recipes were!)
5 slices of bacon, chopped
1 large leek, sliced (or use shallots or an onion instead)
2 c. sliced mushrooms
9 boneless skinless chicken thighs, seasoned with salt & pepper
2 tbsp. flour + 2 tsp. Herbes Provençales
2 c. white wine (I think you could use red too, but I prefer white)
1 c. chicken broth
In large pot, cook bacon till crispy. Add mushrooms and leeks and sauté. Meanwhile, brown chicken thighs in a frying pan with a little butter or oil. Add flour and Herbes Provençales into the pot and stir well. Add browned chicken to the pot, and then stir up the bottom of the frying pan with a little wine. Add this to the pot as well. Add wine and broth, bring to a boil, then simmer over medium heat, partially covered for 25 minutes. Serve with french bread.
2 comments:
I am a recipe ripper outter too. Its ok.
Usually I try to find a scrap paper in my purse and jot them down (the backs of my cheque books are covered in tiny writing from the last time I was at the doctor's office!) But when I found this recipe, my head was in the sink at the hairdresser's!
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