4-5 pounds of chicken. Deskinned thighs and legs or a mixture of the two.
2 tbsp olive oil
Sea salt and fresh ground pepper
3 tbsp butter
3 tbsp flour
1 c pinot noir ( lots of people like burgundy but i don’t love it.)
1/2 c chicken broth
1/ pound fresh mushrooms probably like 1.5 cups
cup of carrots, either chopped or baby ones
half cup of chopped baby onion or pearl onions. ( i use the tops and all. your preference)
1/2 tsp fresh marjoram
1/2 tsp fresh thyme ( if you use dried use slightly less )
2 cloves of garlic very finely chopped or garlic in oil from the jar about 1 teaspoon.
4 cups cooked noodles. 2 slices of crispy cooked bacon to crumble on top
preheat the oven to 350. Salt and pepper the chicken and brown it in your olive oil. Then put it into a rectangle baking pan. Put the butter in the pan and melt it. add the flour. add the wine and the broth. then add the spices and the remaining veggies. if the mushrooms are big then cut them in slices or in half. Boil slightly and then pour it over the chicken Cover and bake about 45 minutes. Serve it over buttered Fettucine or egg noodles if you like. I toss a bit of cheese on top of the noodles and also I sometimes make some extra chicken sauce.