8 chicken thighs/drumsticks
salt & pepper to taste
4 T. flour
4 oz. bacon, diced
2 T. olive oil or butter
12 oz. mushrooms, quartered
2 carrots, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 t. salt
½ c chicken broth
2 c. red wine (pinot noir preferred)
2 sprigs fresh thyme
2 bay leaves

Season the chicken with salt and pepper. Lightly coat with flour and set aside.

Heat a large skillet over medium-high heat. Add bacon and cook until crisp, about 3 minutes. Set aside. Add chicken to pan and cook until golden brown on all sides.

Transfer to a plate and set aside. Melt 2 T. butter or oil in pan, if needed, and sauté mushrooms until they start to turn brown, 3-4 minutes. Add carrots, onion, garlic and salt and cook until vegetables begin to soften. Deglaze the pan with the chicken stock and wine.

Transfer the vegetable mixture, along with the thyme and bay leaves, to your solar oven pot,. Arrange chicken in the pot and sprinkle the bacon on top. Cover and place in the Sport. Let the sun do it’s magic for 3 to 4 hours. Season with salt and pepper and serve.

Makes 4-6 servings