Instructions
Cut the bacon into bite size pieces.
Cook in a deep sauté pan over medium heat for or until crispy.
Remove the bacon with a slotted spoon and set aside.
Add the olive oil to the pan.
Sprinkle the chicken pieces with flour.
Cook the chicken for , turning the pieces occasionally, until they are lightly browned.
Remove the chicken pieces and set aside.
Add the onions to the pan and cook for .
Return the chicken and bacon to the pan.
Add the mushrooms.
Sprinkle with pepper.
Pour in the wine and stock.
Add the parsley, bay leaf and thyme.
Cover the pan partially and simmer the ingredients for or until the chicken is tender and cooked through.
Strain the liquid and set aside the chicken pieces, onion and mushrooms.
Discard the herbs.
Return the strained liquid to the pan and bring to a boil over high heat.
Cook the liquid until it has reduced to 1-1/2 cups (sauce will be slightly thickened).
Return the chicken and vegetables to the pan.
Cook for or until heated through.
Note: you can make this dish a day ahead; store the liquid and solid ingredients separately in the refrigerator.
Before combining the ingredients to reheat, discard the fat that has come to the top of the liquid.
Makes 4-6 servings