Hunter Chicken

1. Cook bacon on medium heat until soft, remove bacon and set aside.
2. Place chicken in pan skin side down, cook until skin is brown then remove chicken.
3. Add in onions and mushrooms, sautee until soft and brown.
4. Remove excess fat from pan then deglaze with wine. Simmer for 3 minutes.
5. Add chicken stock and bring to a boil.
6. Return chicken to the pan along with the thyme.
7. Cook in oven at 300F until chicken is done, 30-40 minutes.
8. Remove chicken and vegetables and set aside.
9. Bring liquid to a boil and add in roux to thicken.
10. Season with salt and pepper, serve over chicken.

Note:

Bacon	Chopped
Mushroom	Sliced
Onion	Diced