Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
8 slices bacon, cut into 1/2-inch pieces
1 3- to 3-1/2-pound frying chicken, cut up and skinned, if desired
1 cup onion, chopped
1 cup fresh sliced mushrooms
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme leaves
2 cloves garlic, minced
1/4 cup flour
1 1/2 cups dry red wine
3 cups cooked rice
parsley, if desired
Cook bacon in large skillet or Dutch oven until crisp. Remove bacon from skillet. Brown chicken in hot bacon drippings, turning to brown all sides; drain. Place chicken in 2-1/2- to 3-quart casserole; sprinkle with bacon.
Combine onion, mushrooms, 2 tablespoons parsley, thyme and garlic in same skillet. Cook over medium heat until thoroughly heated, stirring occasionally. Stir in flour. Gradually stir in wine. Cook until mixture boils and thickens, stirring constantly. Pour over chicken and bacon in casserole.
Cover; bake at 400 degrees 40 to 50 minutes or until chicken is fork tender and juices run clear. Sprinkle with parsley. Serve over rice.