Chicken In White Burgundy
|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|
|Black peppercorns||1 Teaspoon, cracked|
|White burgundy||2⁄3 Cup (10.67 tbs)|
Rinse chicken inside and out, pat dry.
Remove livers from inner bags (discard the rest or give it to the cat).
In a heavy pot or Dutch oven, cook bacon over medium low heat for 5 to 6 minutes; increase heat to medium high.
Add chicken and brown quickly on all sides; reduce heat to medium.
Remove and discard garlic.
Add onions, carrots, tarragon, and peppercorns.
Dice livers into small bits and add to pot; stir and cook for 3 to 4 minutes.
Pour in wine; cover and reduce heat to medium low.
Simmer, covered, for 45 to 60 minutes.