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Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 slices good quality bacon, chopped
• 1/2 cup all-purpose flour plus 2 tablespoons
• 2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
• salt and pepper
• 1/2 pound button mushrooms, quartered
• 3 ribs celery from the heart of the stalk and leafy tops, chopped
• 1 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 tablespoons chopped fresh thyme, 4 to 5 sprigs
• 4 tablespoons butter, divided
• 2 cups white French Burgundy wine, 1/3 bottle
• 1 cup chicken stock
• 2 cups frozen pearl onions
• 1 pound extra-wide egg noodles
• Freshly grated nutmeg, to taste
• A handful flat-leaf parsley, finely chopped

Description

I Saw Rachael Ray Make This On TV The Other Day And It Looked Delicious, So I Made It For Dinner And It Was Great! Re-heats Well For Leftovers! Both Of My Kids Liked It Too! The Pic Is From Food Network's Website. I'll Take A Better One Next Time I Make I

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