* 3 Tbsp butter
* 3 Tbsp oil
* 2 onions, diced
* 8 to 10 garlic cloves, minced
* 6 bacon strips, cut into small pieces
* 2 Tbsp fresh thyme leaves
* 1 lb. button mushrooms
* 4 Cups red wine
* 4 Cups chicken stock
* 2 1/2 lb. boneless chicken, cut into serving size pieces
* 1/2 tsp salt
* 1/4 tsp pepper
1. Place the butter into a large pan over medium heat. Stir the oil into the melted butter. Add the onions and cook 5 minutes or until they begin to soften.
2. Stir in the garlic and bacon pieces and cook 5 minutes. Add the thyme and mushrooms and cook 2 minutes longer.
3. Pour the wine into the pan and adjust the heat to medium high. When the wine begins to bubble, cook for 5 minutes.
4. Add the stock and bring the liquid back to a rapid boil.
5. Carefully add the chicken pieces, salt and pepper. Lower the heat to medium and simmer 25 to 30 minutes or until the chicken is cooked through. Will serve 6 to 8 people.
When I make this, I use a variety of chicken meat, some strips cut from the thighs and some from the breasts. I cut the chicken breast meat (the white meat) a bit larger than the thigh meat (the dark meat) because the white meat tends to cook a bit faster and will dry out before the dark meat will. But, it's up to you which kind your family prefers. (Thigh meat is cheaper so that's also a benefit.)
Also, I use a good dry red wine, something that would be good to drink. PLEASE don't use "cooking wine." I cringe! That stuff is basically flavored vinegar, not what anyone would consider wine.
This is definitely an elegant dish that can be served to company, but is also very comforting and filling - perfect for a hungry family.
(You can also freeze this meal successfully. Just cool first, then put in good freezer bags or other freezer containers, label, and freeze for about 2 to 3 months. To reheat, let thaw out in refrigerator overnight, then put in a casserole dish and reheat in the oven for about 20 to 25 minutes at 300 degrees.)