I was waiting to post this b/c I had left the recipe at home. However, when I got home I realized I threw the recipe away & its no longer available online. So I will have to write this one from memory.
I got this recipe from Williams-Sonoma years ago. When I found the cinnamon buttermilk recipe, I also stumbled upon this recipe too.
4 slices of bacon, cut into 1/2 inch strips
2lbs chicken (either pieces or boneless skinless), cut into 1 inch pieces
1 onion, diced
12 white button mushrooms, halved
2 garlic cloves
2 cups diced tomatoes (I used 2 cans diced tomatoes drained)
1/2 cup red wine
1 cup chicken broth
1. Cook bacon, remove from pan with a slotted spoon and set aside
2. Season chicken with salt & pepper. Add chicken to the same pan with the bacon grease (if you have a lot of grease, drain some of it). Cook until browned. (not completely cooked). Remove from pan & set aside.
3. Add onions to the pan & cook until translucent. Add garlic & saute a little longer.
4. Add remaining ingredients. Bring to a boil, then reduce heat, cover & simmer, about 30 minutes. This will bring more flavor to the sauce.
I served this over some Parmesan mashed potatoes. You could use pasta, we just had too many pasta dishes on the menu for the week. This made a lot. I had enough for 4 servings, plus I was able to freeze 2 additional servings of the sauce.