Preheat oven to 375 degrees. Add chopped bacon
to a large cold skillet. Turn on medium heat
and cook until bacon is crispy. Remove bacon
and set aside, leaving the fat in the skillet. Season chicken breasts with salt/pepper and
cook in the bacon fat on high heat, just
browning both sides. Remove chicken and set
aside. Add shallots, yellow onions, mushrooms,
and salt. Saute until golden. Add in butter and
flour and cook for a minute before adding red
wine, thyme, chopped bacon (from before), and
chicken stock. Mix well and add browned
chicken. Place in oven to braise for about 45
minutes to 1 hour, or until chicken is no
longer pink inside. Baste occasionally.
When finished, remove and set aside chicken.
Place skillet back on the stove on high heat
and reduce liquid for about 5 minutes,
occasionally skimming off the fat layer and
removing thyme sprigs.
Pour hot sauce over the chicken to serve.
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