Chicken à la Winegrower

Description

 * Makes 4 servings

Ingredients

 * 2 slices bacon, diced
 * 2 cloves garlic, halved
 * 1 tablespoon butter or margarine
 * 4 chicken quarters
 * 1 cup chopped onion
 * ½ cup dry white wine, divided
 * 1 x 4-ounce can sliced mushrooms, undrained
 * 2 tablespoons chopped fresh parsley
 * 2 tablespoons chopped chives
 * 1 bay leaf
 * ¼ teaspoon ground black pepper
 * 1 cup chicken broth
 * 2 tablespoons flour
 * 2 cups hot cooked rice
 * ½ cup sour cream
 * chopped fresh parsley for garnish (optional)

Directions

 * 1) Cook bacon and garlic in butter in large skillet over medium-low heat until bacon is partially cooked; discard garlic.
 * 2) Add chicken and brown on all sides.
 * 3) Stir in onion and cook until transparent.
 * 4) Add ¼ cup wine and cook a few minutes, stirring to loosen browned particles.
 * 5) Add mushrooms, parsley, chives, bay leaf, black pepper and broth. Cover and cook over low heat 30 minutes or until chicken is tender.
 * 6) Remove chicken and keep warm. Discard bay leaf.
 * 7) Blend flour with remaining ¼ cup wine. Stir into sauce and cook until thickened and bubbly.
 * 8) Serve chicken over hot rice.
 * 9) Top with sauce and dollops of sour cream. Garnish with parsley, if desired.