This recipe was orginally posted by stellajean66 in the June 2011 What's for Dinner thread.
FRENCH COUNTRY CHICKEN
1/2 pound of bacon, diced
2 pounds of boneless skinless chicken thighs, cubed
salt and pepper to taste
1 can diced tomatoes (drained)
1 cup beef stock
1/4 cup bottled prepared french dressing
2 teaspoons herbs de Provence
1 tablespoon butter
In a large skillet, cook the bacon over medium high heat until almost crisp. Remove from pan and drain on paper towels.
Salt and pepper the chicken thighs and cube into bite size pieces.
Drain most of the bacon fat from the skillet but leave a little in the pan to brown up the chicken thighs. Working in batches, over medium high heat, brown the chicken just to get a good color but not to fully cook through.
Add the browned chicken, cooked bacon and the can of diced tomatoes back into the skillet on medium low heat.
Stir to combine and then add the herbs de Provence, beef stock, French dressing and butter. Simmer on medium low for 10 minutes until the chicken is cooked through and no longer pink in the center. Serve over rice.
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