| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

4 bacon slices, cut into 1-inch pieces

2 1/2 cups chopped onions

1/4 cup red bell pepper, chopped

1/2 pound mushrooms, thickly sliced

2 large garlic cloves, chopped

2 1/2 pounds boneless, skinless chicken breasts,

cut into 1 1/2-inch cubes

1 cup dry red wine

1 cup water

1 teaspoon chicken base

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground pepper to taste

1. Cook bacon in large cooking pot over medium-high heat until almost crisp. Using slotted spoon, transfer bacon to paper towels.
2. Add onions, bell pepper, mushrooms and garlic to the drippings in pot. Cook for about 10 minutes, stirring occasionally. Using slotted spoon, transfer the vegetables to bowl. Set aside.
3. Sprinkle chicken with salt and pepper. Brown chicken in pot and then return the bacon and vegetables to pot. Add remaining ingredients; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes.
4. Using large spoon, skim fat from top of sauce. Season chicken to taste with salt and pepper and serve.

Serves 4

||| Save this Recipe on Delicious |||