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Chicken In White Burgundy

10min.chef's picture
Ingredients
  Whole chicken 1 , reserve inner bag
  Bacon strip 4 , cut crosswise into small strips
  Garlic 2 Clove (10 gm), mashed
  Onion 1 Medium, cut into 8 pieces
  Carrots 2 , cut into chunks
  Dried tarragon 1 Teaspoon
  Cracked black pepper 1 Teaspoon
  White burgundy 2⁄3 Cup (10.67 tbs)
Directions

GETTING READY
1) Wash chicken and pat dry on paper towels.

MAKING
2) Remove livers from inner bags and discard the rest.
3) In a pot or Dutch oven, add bacon and cook for 5 to 6 minutes, then raise the heat.
4) Add garlic and then chicken and brown quickly on all sides.
5) Reduce heat and discard the garlic.
6) Stir in onions, carrots, tarragon, and peppercorns.
7) Dice livers into small bits and add in.
8) Mix well and allow to cook for 3 to 4 minutes.
9) Add in the wine, place lid and lower heat and simmer for 45 to 60 minutes.

SERVING
10) Slice and top with sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes

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