Chicken, bacon and other delightful stuff thrown over pasta
This dish was inspired by Tina’s dish, but I made quite a few changes as you’ll see. Hers was a baked dish and mine was a stovetop dish as well. I imagine the end results were quite different even if the initial ingredients were quite similar. I was extremely pleased with how this turned out, but I owe much to Tina as I would never have thrown these ingredients together otherwise.
- 4 pieces of chicken (I had two leg quarters cut in half)
- one large onion diced
- 6 strips of bacon chopped in one inch pieces
- 1 tbls prepared mustard with seeds
- 1 tsp dried tarragon
- 1/2 cup of white wine
- salt and pepper to taste
- 2 oz goat cheese (melted into sauce at very end)
I browned the onion and bacon together and then added the chicken and browned that as well in the bacon fat. (at this point if there is extra bacon fat you may want to remove it)
I stirred the mustard into the wine and poured it over the chicken along with the tarragon, salt and pepper. I lowered the heat to a slow simmer and cooked the chicken for 30 minutes. When done I added the cheese. I tossed the pasta with the sauce and put a piece of chicken on the side. We had a wonderful tossed green salad with avocado on the side.