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“Putting this saved recipe here so I don't lose it again. It was clipped from a Sunset magazine years ago.”
1hr 15mins

Ingredients Nutrition


  1. In a wide frying pan over medium heat, cook bacon until crisp. Lift out, drain, crumble and set aside.
  2. Add chicken pieces to the frying pan and cook until browned on all sides. Set chicken aside.
  3. Add onion and garlic and cook until onion is limp. Spoon off any fat, return bacon and chicken to pan, then add the wine, vermouth, basil, poultry seasoning, and salt and pepper to taste.
  4. Cover and simmer about 45 minutes or until thigh meat is no longer pink when slashed.
  5. Arrange chicken and noodles on a warm serving platter; keep warm. Skim fat from the pan juices, stir in cornstarch mixture, and cook, stirring, until thickened.
  6. Spoon gravy over chicken and noodles or pass in a separate bowl. Garnish platter with tomatoes.

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