ingredients
- 1 bay leaf
- Salt and pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 garlic cloves, pushed through a press or chopped
- 2 tablespoons oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 1/4 pound sliced bacon
- 1 carrot, chopped (about 2/3 cup)
- 2 chickens (6-7 pounds total weight), cut into 8 pieces each
- 1 celery stalk, chopped (about 2/3 cup)
- 1/4 cup Atkins Quick Cuisine Bake Mix TM
- 2 cups dry red wine
- 2 cans (14.5 ounces each) reduced sodium chicken broth
- 1/2 pound button mushrooms, quartered
prepration
Season chicken with salt and pepper. Spread 1/4 cup bake mix in a baking dish. Lightly coat chicken pieces, tapping to remove any excess.
In a large stock pot (or Dutch oven) over medium heat, cook bacon until crisp. Remove bacon, crumble and set aside.
Add oil to remaining bacon fat in pot. Over medium-high heat, brown chicken pieces in batches to a rich golden color. Remove chicken from pot, and add onion, carrot and celery and saut over medium heat for about 8 minutes, or until softened. Add garlic and cook an additional 30 seconds, until aroma is released. Pour in wine and increase heat to high. Boil wine until reduced to 1 cup, about 5 minutes. Return chicken and accumulated juices to pot. Pour in chicken broth and add mushrooms, bay leaf, thyme and parsley. Reduce heat to low, cover partially and simmer 45 minutes, until chicken is cooked through and sauce has thickened. Remove bay leaf and serve with crumbled bacon.
