• Cooking Time: 25 minutes
  • Servings: 6
  • Preparation Time: 30 minutes


My mom used to make this dish when I was a kid. You can make it well in advance, and it's great the next day.


  • 4 Thin slices bacon
  • 6 chicken thighs
  • 1 bottle of Red dry wine Burgundy
  • 3/4 tsp dried Thyme crushed
  • 1 large onion chopped
  • 3 Carrots chopped 2 inches
  • 4 cloves garlic minced
  • 1/2 lb small red potatoes quartered
  • 10 mushrooms quartered
  • 1 8 oz. can stewed tomatoes ( I like the italian style)
  • Parsley to garnish
  • Parmesano grated


  • Cook bacon. Sprinkle chicken with Thyme, add salt and pepper and brown with onion and garlic in the same pan with the bacon. Cook about 2 minutes, and then drain the oil. Add potatoes, mushrooms, carrots, canned tomoto, and wine. Cook uncovered on medium heat 25 minutes. Garnish with parsley or grated parmesano.
  • Usually I cook this dish an hour longer because I add more pieces of chicken, like leg pieces. I also like to add spanish green olives. You can omit the potatoes, or add carrots, and serve with rice or pasta, it's delicious and easy.

Categories: Poultry 
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