Bacony Country Chicken
By: Tina Marie
Published: Wednesday, January 26, 2011 - 12:38pm

Ingredients




1 piece chicken, cut into 8
(Or 8 pieces of chicken, I used thighs like Marie did)
8 shallots
5 fresh or dried bay leaves
10 oz. or so of smoked bacon, chopped
2 tablespoons olive oil
1 1/2 tablespoons wholegrain mustard
1 bunch of fresh tarragon, coarsely chopped
1 cup of white wine
sea salt and freshly ground black pepper

Preparation

1 Pre-heat the oven to 350*F. 2 Mix mustard and wine.....set aside. 3 Place the chicken pieces in a bowl. Add the shallots, smoked bacon and bay leaves. Drizzle with the oil and mix all together well. 4 Whisk the mustard and white wine together. Stir in the tarragon. Remove the chicken from the oven. Drain off any excess fat. 5 Pour the mustard mixture over the chicken and return to the oven for 10 minutes longer. 6 Serve warm with Le Petit Francais bread and pan juices for dipping.....or to spoon over polenta.