Chicken Angelo

• 2 -3 lbs skinless chicken pieces, small
• 8 -10 slices bacon, cut in 1-inch pieces
• 4 -5 potatoes, cut in bite size pieces
• 1 large onion, diced
• 5 carrots, cut in bite size pieces
• 12 lb fresh mushrooms, sliced
• 1 garlic clove, minced
• 1 cup wine, divided
• 1 cup chicken broth
• flour, plus
• salt, plus
• pepper, combined

1. In large frying pan, fry bacon until crisp.
2. Remove from pan.
3. Dip chicken pieces in 1/2 c wine and coat with flour mixture.
4. Brown in bacon drippings and set aside with bacon.
5. Saute vegetables in bacon drippings for 10 minutes (pan may be covered).
6. Pour bacon, chicken and vegetables into baking dish and remaining 1/2 c wine and chicken broth.
7. Stir.
8. Bake in 325 oven for 50-60 minutes, stirring occasionally.

chicken, bacon, potatoes, onion, carrots, mushrooms, garlic, wine, chicken broth, flour, salt, pepper

Taken from www.food.com/recipe/chicken-angelo-174421 (may not work)