Chicken with Wine Stew

1 Tbsp olive oil
2 lbs chicken thighs, bone and skin removed cut into 1 inch pieces
4 strips bacon chopped
2 onions quartered
2 cloves of garlic minced
1/2 cup dry white wine
1 1/2 cups chicken stock
1 bay leaf
2 tsp herbes de Provence (Italian herb seasoning)
1/4 tsp salt
1/3 cup all purpose flour
1/4 cup water
3 cups sliced mushrooms
1 carrot chopped
1 stalk of celery chopped
Fresh parsley for garnnish

This recipe makes 5 servings

Cook bacon in large pot, remove once crispy and remove cooking fat. Add olive oil and brown chicken in pot, add onions, carrots, garlic, wine, stock, bay leaf, herbes de Provence and salt; cover and simmer over medium low heat for 1 - 1 1/2 hrs until chicken is tender. Increase heat to medium, whisk in flour with water and whisk into the stew. Stir in mushrooms, celery and parsley. Cook for 20 minutes or until mushrooms are soft

Number of Servings: 5

Recipe submitted by SparkPeople user TEAM-M.