Tips: To make this dish a complete meal serve this with a light green salad and some crusty bread to soak up the juices. You may substitute any chicken pieces, not only drumsticks; try a mix of white and dark meat.
Courtesy of CookWithCampbells.ca™
ingredients
directions
In a large re-sealable plastic bag combine drumsticks and flour and toss to evenly coat the chicken.
Cook bacon over medium-high heat in a preheated large heavy bottom pot or Dutch oven. Remove bacon from pot and set aside. Cook chicken pieces in oil from bacon until well browned, about 10-12 minutes. Remove chicken and set aside.
Add onion, carrot, and celery and cook until vegetables are tender, approx. 3-4 minutes.
Add wine to deglaze pot, scraping any brown bits from bottom of the pot.
Return chicken to pot; add stock, mushrooms and thyme, bring to a boil. Reduce to a simmer, cover, and bake in a 325°F (170°C) oven for 90 minutes.
Carefully remove chicken pieces from pot using a slotted spoon and arrange on serving platter. Spoon vegetables and sauce over chicken and serve.