Shelly's Recipe

CHICKEN IN RED WINE CASSEROLE

Category: Casseroles - Chicken and Turkey

4 strips, cut into 1 inch pieces, browned and set aside
3 to 3 1/2 lbs chicken, quartered and pat dry
1/2 tsp salt
1/4 tsp pepper
1 tbsp oil
1 lb frozen small white onions, thawed
8 oz new potatoes, unpeeled
8 oz mushrooms, sliced
2 medium carrots, peeled and thickly sliced
1 cup dry red wine
1 lb 12 oz can crushed tomatoes
2 clove garlic, minced
1/2 tsp dried rosemary and thyme, crumbled
1 whole bay leaf
1 (10 oz) pkg frozen peas, thawed and drained
2 tbsp minced parsley

Season chicken with salt and pepper. Brown chicken in oil in a Dutch oven for 6-7 minutes on each side. Transfer to a plate. Add vegetables and cook, uncovered, stirring occasionally for 5 minutes. Add wine, bring to a boil and boil, uncovered, for 1 minutes. Return chicken to pan and add tomatoes and next 4 ingredients. Bring to a boil again, reduce heat to low, cover, and simmer for 45 minutes or until potatoes and chicken are tender. Add peas and bacon, cover, simmer for 5 minutes longer. Remove pay. Sprinkle chicken with parsley just before serving.