Total Calories: 1,264
In a large skillet over medium heat, fry bacon until crisp. Drain bacon on paper towels. Transfer bacon to a Dutch oven.
In same skillet, brown chicken in bacon drippings. Transfer chicken to Dutch oven.
In same skillet, saute mushrooms, pearl onions and garlic for 2 to 3 minutes. Transfer vegetables to Dutch oven.
Add wine, chicken broth, bay leaf, thyme, salt and pepper to Dutch oven stir until combined. Over medium heat, bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes or until chicken is no longer pink when cut along bone.
With a slotted spoon, transfer chicken and vegetables to a bowl cover and refrigerate. Discard bay leaf. Cover liquid and refrigerate. Can be made up to 24 hours before serving.
To serve, skim fat from liquid. In Dutch oven over medium-high heat, cook sauce until reduced to about 2 1/4 cups. Reduce heat to medium.
In a small bowl, mix butter or margarine and flour. With a whisk, blend mixture into simmering liquid. Stirring, bring to a boil and boil until thickened. Place chicken and vegetables in sauce. Reduce heat to low, cover and simmer for 5 to 10 minutes or until chicken is heated through. Do not overcook.
Serve with steamed new potatoes.
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