Everything's better with bacon, wine, and french bread

If you take nothing else from this blog, remember that embellishing your meals with a fancy name always makes it sound tastier! For example, last night I whipped up a little french cuisine... "Coq au vin" to be exact (that's what it said on the page I ripped out of Chatelaine.) My neighbour took a whiff of it and said it smelled like "Turkey Surprise." I guess the surprise would be there's no turkey in this recipe, but it also goes to show you that a good recipe needs a good title, otherwise French Cuisine turns into Leftovers in a Pot.

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.