Ingredients: 8   slices of bacon cut into bit size pieces 8   boneless chicken breasts 1/2 tsp kosher salt 1/4 tsp fresh ground pepper 2   Cups Deaver Zinfandel 1   Cup beef stock 3   Tbs flour 2   tsp tomato paste 2   Cloves garlic peeled and chopped 6   Sprigs fresh thyme 20  Pearl onions (frozen will be fine) 1   Lb. mushrooms, cut into quarters 1   Bay leaf 1   16 oz package of egg noodles (cooked to package directions) 2   Tbs chopped parsley Method: In large Dutch oven crisp bacon over high heat. With slotted spoon remove bacon and place on a paper towel to drain. Season chicken pieces with salt and pepper. Brown chicken pieces in hot bacon fat over medium heat until chicken is golden brown. Transfer chicken to platter and set aside.  Add garlic and pearl onions cook until soften, about 4 minutes. Add mushroom quarters and cook for about 5 more minutes. Slowly add Deaver Zinfandel and beef stock slowly stirring constantly. Blend together flour and tomato paste and butter into a smooth paste making a beurre manie. Incorporate into onion mushroom mixture and stirring constantly for at least one minute. Add thyme, Bay leaf, reserved bacon and cooked chicken. Bring liquid to a simmer, cover and cook for 35-40 minutes. Or until the liquid from the chicken runs clear and sauce has thickened. Remove bay leaf and serve over cooked egg noodles and garnish with parsley. Serve with a fresh green salad and Deaver Vineyards Zinfandel. Serves 8 Printer Friendly Format