This is a chicken dish that will be on a regular rotation in our kitchen. It's delicious, it's easy and pretty on the plate. A shout out to Marie at The English Kitchen as this is where I nicked the recipe. Thanks Marie!
1 chicken, cut into 8 pieces
(Or 8 pieces of chicken, I used thighs like Marie did)
5 fresh or dried bay leaves
10 oz. or so of smoked bacon, chopped
2 TBS olive oil
1 1/2 TBS wholegrain mustard
1 bunch of fresh tarragon, coarsely chopped
1 cup of white wine
sea salt and freshly ground black pepper
Pre-heat the oven to 350*F.
Mix mustard and wine.....set aside.
Place the chicken pieces in a bowl. Add the shallots, smoked bacon and bay leaves. Drizzle with the oil and mix all together well.
Look at the nice bacon we were able to get....
Place mixture into a roasting pan. Sprinkle with salt and black pepper. Cook in the pre-heated oven for 30 minutes.
Whisk the mustard and white wine together. Stir in the tarragon. Remove the chicken from the oven. Drain off any excess fat. Pour the mustard mixture over the chicken and return to the oven for 10 minutes longer.
Serve warm with Le Petit Francais bread and pan juices for dipping.....or to spoon over polenta.
The polenta was a nice side.......
Thanks for the great recipe Marie! We enjoyed it. Mmmmmm..mmmmmmm
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