1. Pat chicken dry; season with salt and pepper and set aside.
2. In a large nonstick skillet, over low heat, cook bacon. When crisp, transfer bacon to paper towels to drain, leaving drippings in skillet.
3. Increase heat to medium high. Add onion and mushrooms to skillet and sauté 2 minutes, until onion is slightly softened and mushrooms are golden. Remove onion and mushrooms and reserve with bacon.
4. Add chicken to pan and brown in remaining drippings. Stir in chicken broth and tomato paste. Return bacon, onion and mushrooms to pan. Add thyme, cover and simmer over medium low heat for 30 to 40 minutes, until chicken is fork-tender.
5. Garnish with fresh thyme sprigs, if desired, and serve with garlic mashed potatoes.

French Country Chicken

Average User Ratings:

French Country Chicken
October 19, 2009, 6:40 am | DE

French Country Chicken
By Mitzi | October 14, 2009, 9:03 am | New York, NY

This is becoming my all-time favorite for when I'm having guests.

I've tried this recipe with various commercial chicken stocks and I think College Inn gives maybe a 5% more intense flavor, but they're all good.

French Country Chicken
By Carol | August 8, 2009, 3:12 pm | Norridge, IL

I simply love this dish. Good enough to serve at a dinner party also.
I've made this 3 times already. Serve it with mashed potatoes and garlic green beans w/butter and cranberry sauce. Excellent and easy to prepare

French Country Chicken
By Melody | April 12, 2008, 5:17 pm | Union City, NJ

This was delicioso!!! I will make this a lot! I used baby bella mushrooms and sundried tomatoes chopped up and 1 tbs of regular tomato paste. I couldn't find the one in the recipe. We served it over broad egg noodles and the crowd went WILD!! Thanks Perdue!!

French Country Chicken
By Shannon | February 19, 2008, 12:54 pm | Charlotte, NC

This is an excellent dish. Sometimes I use cremini mushrooms or whatever I have onhand. It has great flavor. We like to let it cook low and slow to intensify the flavors.