Kindle Wireless Reading Device, Wi-Fi, 6" Display, Graphite - Latest Generation
Lost: The Complete Sixth and Final Season
The Girl Who Kicked the Hornet's Nest
Teenage Dream
Ingredients
- 1 1/2 cup(s) peeled bab carrots
- 3/4 cup(s) chicken broth
- 1 1/2 tablespoon(s) tomato paste
- 5 slice(s) thick-cut bacon, cut crosswise into strips
- 10 ounce(s) small button mushrooms, wiped clean
- 2 teaspoon(s) minced garlic
- 2 teaspoon(s) chopped fresh rosemary
- 2 teaspoon(s) fresh thyme
- 1 bag(s) (1-pound) frozen pearl onions, thawed
- 1 cup(s) dry white wine
- 1 cooked rotisserie chicken, cut into 8 pieces
- 3 tablespoon(s) chopped parsley
Directions
- Place carrots in a microwave-safe bowl with 1/2 cup water; cover bowl with vented plastic wrap. Microwave on high 4 to 5 minutes, until crisp-tender; drain. Mix broth and tomato paste in a small cup; set aside.
- Meanwhile, in a large, deep nonstick skillet or Dutch oven, cook bacon until crisp; remove with a slotted spoon to a paper towel. Cook mushrooms, garlic, rosemary, and thyme in bacon drippings in pot over medium-high heat 6 minutes, or until lightly browned. Add onions; continue to cook 3 minutes.
- Raise heat to high; add wine to skillet and deglaze, scraping up browned bits from bottom of skillet with a wooden spoon. When wine boils, add broth mixture, stirring to incorporate. Add chicken pieces and carrots; bring to a boil, reduce heat to medium-low, cover, and simmer 5 minutes, turning chicken once or twice. Transfer to a serving platter. Sprinkle with bacon and parsley.
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