3 slices bacon, chopped
4 chicken thighs, cut into bite size pieces
½ cup flour
sea salt and pepper to taste
2 cloves garlic, chopped
½ cup dry white wine
½ cup chicken broth
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary
- Fry the bacon in the skillet over medium high heat until crispy. Remove bacon pieces using a slotted spoon and set aside in a bowl. Pour off all fat except about a tablespoon. Reserve fat for another use.
- Dredge the chicken pieces in flour and add to the pan. Brown the chicken, about 5 minutes. Sprinkle chicken with salt and pepper. Add garlic and cook about 30 seconds until garlic just barely starts to brown. Add the white wine and scrape up any bits.
- Whisk together the chicken broth and tomato paste and pour into pan, along with the rosemary. Cover and reduce heat to medium-low and cook for about 15 minutes until chicken is cooked through. Serve with rice, potatoes or pasta.