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Chicken With Wine Stew

stews, chicken - other

2 pounds skinless chicken thighs
4 strips bacon; chopped
2 onions; quartered
2 cloves garlic; minced
1/2 cup dry white wine
1 1/2 cups chicken stock
1 bay leaf
2 teaspoons herbes de Provence; or
Italian herb seasoning
1/4 teaspoon salt
1/3 cup all-purpose flour
1/4 cup water
3 cups sliced mushrooms
2 green onions; sliced

Brown chicken and bacon in Dutch oven. Add onions, garlic, dry white wine, chicken stock, bay leaf, seasoning and salt; cover and simmer over medium-low heat for 1 to 1 1/2 hours or until meat is tender. Increase heat to medium; mix together all-purpose flour and water and stir in. Add mushrooms and green onions and simmer until vegetables are tender.

Contributor: Canadian Living Magazine, February, 2000

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