Recipe By : Ugne Wennersten
Serving Size : 2 Preparation Time 1:30
Categories : Main Dish Chicken
Amount, Measure, Ingredient -- Preparation Method
Slices Bacon -- Sliced thin
Medium Onion -- Chopped
Large Carrot -- Chopped
1 Teaspoon Chopped basil
1/2 Teaspoon Chopped tarragon
1/2 Teaspoon Celery seeds
Pour just enough olive oil into a 2 quart pot. Heat and sear chicken on both sides (about 5 minutes each side). Remove chicken from pot and skin.
Pour of grease in pot. Add bacon and sauté until just crisp. Add onion and carrots and
sauté for 5 minutes. Add skinned chicken, wine, chicken broth, basil, tarragon and celery seed. Bring to boil, reduce heat, cover and simmer for about 1 hour. Remove chicken. In about 1/3 cup water, add corn starch and mix well. Pour corn starch mixture slowly into broth in pot, stirring the entire time, to thicken.
Pour sauce over chicken and serve (the sauce goes well over mashed potatoes.
Note: no salt or pepper is required. However, you can add them if you so desire.
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