Bourguigonne of Chicken

• 4 tablespoons oil
• 1 34 cups chicken, diced
• 3 cups button mushrooms
• 23 cup rindless smoked streaky bacon, small dice
• 16 shallots
• 2 cloves garlic, crushed
• 1 tablespoon flour
• 23 cup white burgundy
• 23 cup chicken stock
• 1 bouquet garni (1 bayleaf, sprig thyme, stick of celery, parsley and sage, tied with string)
• salt and pepper

1. Heat the oil in an ovenproof casserole and brown the chicken all over.
2. Remove from the casserole with a slotted spoon.
3. Add the mushrooms, bacon, shallots and garlic.
4. Cook for 4 minutes.
5. Return chicken to the casserole, sprinkle with flour.
6. Cook for 2 minutes, stirring.
7. Add the wine and chicken stock, stir until boiling.
8. Add the bouquet garni and season well with salt and pepper.
9. Cover and bake in a 200F preheated oven for 1 1/2 hours.
10. Remove the bouquet garni.
11. Serve with crostini.

oil, chicken, button mushrooms, rindless smoked streaky bacon, shallots, garlic, flour, white burgundy, chicken stock, bouquet garni, salt

Taken from www.food.com/recipe/bourguigonne-of-chicken-13897 (may not work)