STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Enjoy this recipe served on egg noodles with a green salad and a glass of Zinfandel wine. This recipe comes courtesy of Deaver Winery and seen on TV.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch oven crisp bacon over high heat, remove bacon with slotted spoon and place on paper towel to drain.
  2. Season chicken breast with salt and pepper; brown chicken in hot bacon fat over medium heat until chicken is golden brown; transfer chicken to platter and set aside.
  3. Add garlic and pearl onions cook until softened, about 4 minutes; Add mushrooms and cook about 5 minutes more.
  4. Blend flour, tomato paste and butter into a smooth paste; Stir into onion mushroom mixture and stir constantly for at least 1 minute.
  5. Slowly add the zinfandel wine and beef broth stirring constantly, add thyme, bay leaf, reserved cooked bacon and browned chicken. Bring liquid to a simmer, cover and cook for 35 to 40 minutes, or until the liquid from the chicken runs clear and sauce is thickened.
  6. Remove bay leaf: serve over cooked noodles and garnish with parsley, enjoy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: