Friday, August 10, 2012

Bacon Chicken

Everything is better with bacon, right?
Cook 4 strips of bacon until crisp. Again, use an iron skillet. Take the bacon out and set it aside. You really only need 2 or 3 pieces of the bacon, but I figured you'd want to munch on at least one. Dredge chicken pieces in flour, salt and pepper. I use cut breast pieces; no skin. When you have browned the chicken pieces, set them aside with your bacon. 
Back to the pan: sauté shallots, garlic and mushrooms. Add thyme when the veggies are done. Add cooking wine and beef stock to the pan. Return chicken to the pan and crumble the bacon in. (providing you haven't actually eaten it all)
Cook until the chicken is done. You may also want to thicken this broth before you serve it.

Thank You Chicken

Dredge cut chicken pieces (breast) in flour with salt and pepper. Brown in olive oil; you are using an iron skillet, right?? Take the chicken out and set it aside.
Saute: shallots, green and red pepper strips, mushrooms, garlic. When the vegetables start to change consistency add artichoke hearts, squeeze half a lemon in, and chicken broth. Return the chicken to the pot and simmer until the chicken is done. You will probably want to thicken the sauce before you eat it. I take some of the broth out, let it cool, and then add corn starch for my thickener.