chicken and vegies by maggie

How To Make chicken and vegies by maggie

• 1

  Preheat oven to 425ºF. Lightly spray a baking dish - 11 x 13.
• 2

  Put the potatoes and green beans into the prepared baking dish and spread evenly.
• 3

  Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet and drain on paper towel but reserve the drippings. Add the butter to the pan drippings and melt down.
• 4

  Add the chicken to the pan - skin side down - and lightly brown but do not cook through. Remove from pan and lay the chicken on top of the potatoes and green beans.
• 5

  Add the mushrooms to the skillet and cook until lightly browned. Add the onion to the mushrooms and cook until just barely tender. Sprinkle the garlic powder over the mushrooms and onions and stir. Add the wine and cook down for about 5 - 6 minutes over medium low heat to reduce to about half.
• 6

  Spoon the mushrooms and onions along with all the pan drippings over top of the chicken. Sprinkle lightly with salt and pepper.
• 7

  Once you have all ingredients in the baking dish, cover with foil and bake for 35 minutes. Remove the cover and bake for an additional 10 minutes or until the chicken is done - 165 on your meat thermometer.
• 8

  Season with salt and pepper to taste then sprinkle with crumbled cooked bacon and snipped chives.
• 9

  You will have a pretty fair amount of cooking liquid when this is done. You can use it as a drizzle or make it into a sauce or gravy if desired.
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