Bacony Country Chicken

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

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.

chicken, chicken i, shallots, bay leaves, bacon, olive oil, wholegrain mustard, white wine, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Bacony-Country-Chicken-1647034 (may not work)