A warming, substantial dinner if served with mashed potatoes or pasta. It smells delicious as it's simmering with fresh herbs and white wine.
This was very tasty! The only changes I would make would be to add plenty of minced garlic to the sauteed onions, then when the onions are done, blend in a tablespoon or two of tomato paste to give the sauce a little more body. Then don't add the mushrooms until about 15 minutes before the dish is done. Will definitely make again. - 26 Oct 2001 (Review from Allrecipes US | Canada)
This was excellent and so easy to make. I cooked the bacon first though, and then cooked the chicken for a minute in the drippings instead of cooking the chicken in oil (removing) and then cooking the bacon in the oil like the recipe stated. Also added a bit of fresh garlic with the onions (I used shallots). Delicous - 23 Sep 2005 (Review from Allrecipes US | Canada)
Pure goodness. I only used the breast & thighs of a whole cut up chicken in this (there was only two of us). I coated my chicken w/ some flour and then browned it and set it aside. I added a couple of tbs of margarine and sauted the mushrooms in that pan along with a couple of shallots that I subbed for the onions. I added the wine and then reduced it, then added some chicken broth, about 1/2 cup and seasonings. I peeled and seeded the tomatos (I use roma's), quartered them and simmered it all together for about 30 minutes. Served it over steamed rice......an absolutly "guest worthy" recipe. - 13 Jul 2007 (Review from Allrecipes US | Canada)