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Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan
• 1 pound boneless chicken breast, cut into 2-inch pieces
• 1 pound boneless chicken thighs, cut into 2-inch pieces
• Salt and freshly ground pepper
• 2 tablespoons all-purpose flour, plus more for dredging
• 4 slices of bacon, chopped
• 1 pound frozen pearl onions (about 2 cups), thawed and patted dry
• 1 pound small white mushrooms, halved
• 1 fresh or dried bay leaf
• 4 sprigs of fresh thyme
• 2 cups chicken broth
• 2 cups dry white Burgundy wine
• cup heavy cream
• 8 slices of white sandwich bread
• 2 garlic cloves, halved
• Unsalted butter, softened, for spreading
• Flat-leaf parsley, chopped (a handful)

Description

Serve This Dish With Wilted Spinach Or A Green Salad.

Rachael Ray Magazine