Add the garlic and cook for 1 more minute. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Preheat the oven to degrees F. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Ina then adds half a bottle of burgundy wine, a cup of chicken stock and a big sprig of fresh thyme to the pot.
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