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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet over medium heat. Add chicken; cook for about 15 minutes or until light brown, turning to brown evenly. Drain fat. Season chicken with salt and pepper. Add onions (or shallots), wine, broth (or water), mushrooms, carrots, parsley, dried marjoram (if using), dried thyme (if using), bay leaf and garlic. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Add fresh marjoram and thyme (if using). Discard bay leaf. Transfer chicken and vegetables to a serving platter; keep warm.
In a small bowl, stir together flour and softened butter (or margarine) to make a smooth paste. Stir into wine mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper.
Pour sauce over chicken and vegetables. Sprinkle with bacon. If desired, top with additional parsley and serve with hot cooked noodles.