Chicken With Bacon
|Chicken breasts||5 , boned|
|Flour||1⁄2 Cup (8 tbs)|
|Ground pepper||1⁄4 Teaspoon|
|Potatoes||4 Medium, peeled and cut in 1 inch cubes|
|Garlic||1 Clove (5 gm), crushed|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Cut bacon in 1/2 inch pieces and cook until crisp in a large skillet.
Remove from skillet.
Wash and dry chicken breasts and cut into 2-inch pieces.
Coat with flour that has been mixed with salt and pepper.
Brown chicken in bacon fat.
As pieces brown, transfer to a 2-quart casserole.
Add potatoes and garlic to skillet and fry until lightly browned.
Arrange with chicken pieces in casserole.
Put salt, thyme and broth in skillet.
Heat and scrape brown crust from skillet.
Pour over chicken and scatter bacon pieces on top.
Cover and bake in a 350° F.oven for 45 minutes.
Add parsley and wine and bake 15 minutes longer.