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Photo: Susie Cushner Photo by: Photo: Susie Cushner

Chicken with Bacon, Mushrooms, and Onions

Real Simple MARCH 2004

  • Yield: Makes 6 servings
  • Prep time: 10 Minutes
  • Other: 1 Hour, 5 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calcium: 61mg
  • Calories: 551
  • Calories from fat: 50%
  • Carbohydrate: 8g
  • Cholesterol: 212mg
  • Fat: 30g
  • Fiber: 1g
  • Iron: 4mg
  • Protein: 56mg
  • Saturated fat: 9g
  • Sodium: 824mg
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Chicken with Bacon, Mushrooms, and Onions Recipe

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