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Chicken with Bacon, Mushrooms, and Onions

Photo: Susie Cushner
Prep time 10 mins
Other time 1 hr, 5 mins
Yield Makes 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.