Chicken with Bacon, Mushrooms, and Onions

Real Simple
"Chicken with Bacon, Mushrooms, and Onions"Recipe
Photo: Susie Cushner
Makes 6 servings


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1/2 pound sliced bacon, diced
1 4- to 6-pound chicken, cut up
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 pound small white mushrooms
1 cup frozen small white onions, thawed
6 garlic cloves, chopped
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
1 teaspoon kosher salt
1/4 cup water
2 tablespoons cornstarch


Prep: 10 Minutes
Other: 1 Hour, 5 Minutes

Combine all ingredients except the water and cornstarch and cook in a heavy, covered casserole in a 325° F oven for 1 1/4 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.

Created date

October 2005

Nutritional Information

Calcium 61 mg
Calories 551
Caloriesfromfat 50 %
Carbohydrate 8 g
Cholesterol 212 mg
Fat 30 g
Fiber 1 g
Iron 4 mg
Protein 56 mg
Satfat 9 g
Sodium 824 mg