Braised Chicken with Bacon, Peas, and Green Beans

• Four slices of thick bacon cut into 2 inch pieces
• One whole chicken, cut into 8 pieces (Cut breasts in half if very large, making 10 pieces)
• 1 medium onion, diced
• 2-3 cloves garlic, minced
• 1/2 cup white wine
• 2 cups chicken stock
• 1 cup fresh or frozen peas
• 1 cup fresh or frozen green beans
• Salt & Pepper
• 1/4 cup butter
• 1/4 cup gluten free flour
• Prepared rice or noodles

Directions

1. In a large skillet over medium high heat, brown the bacon, rendering the fat. Remove the bacon to a paper towel and reserve.
2. Season the chicken pieces with salt and pepper. Brown in the bacon fat, skin side first, until browned on all sides. The chicken will not be cooked through at this point. Remove to a plate and cover loosely with foil to keep warm.
3. Add the onions to the pan and pan until softened, about 5 minutes. Add the garlic and cook for one more minute.
4. Add the wine and stir to deglaze the pan. Bring it to a boil for about a minute to burn off the alcohol. Add the chicken stock and return to a boil. Add the peas and green beans. Bring back to a boil. Nestle the chicken pieces in the sauce and sprinkle the cooked bacon over the top. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
5. Remove the chicken, stir in the butter, then add the flour and whisk until thickened. Serve over rice or noodles.