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Country Chicken

 Country Chicken
I've been making this recipe for about 30 years, and it's still my husband's favorite chicken dinner. In place of the bacon, I'll often substitute country-smoked ham.
6 ServingsPrep: 30 min. Cook: 30 min.


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup canola oil
  • 1/4 pound thick-sliced bacon, cut into 1-inch pieces
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 cups water
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced fresh tomato
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chicken broth
  • Hot cooked noodles


  • In a large skillet, brown chicken in oil on all sides. Remove and
  • keep warm. Drain. In the same skillet, cook bacon over medium heat
  • until almost crisp. Add green pepper and onion; saute until
  • vegetables are tender. Drain.
  • Return chicken to skillet. Add the water, mushrooms, tomato, parsley
  • and seasonings. Bring to a boil. Reduce heat; cover and simmer for

2 of 2

Country Chicken (continued)

Directions (continued)

  • 30-40 minutes or until chicken juices run clear.
  • Remove chicken and keep warm. Discard bay leaf.
  • In a small bowl, combine flour and broth until smooth. stir into
  • cooking juices. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Serve with the chicken and noodles. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 397 calories, 26 g fat (6 g saturated fat), 93 mg cholesterol, 601 mg sodium, 7 g carbohydrate, 1 g fiber, 31 g protein.
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