Rating: 3.5 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 2
Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light October 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

prep:
45 mins
total:
45 mins
Yield:
4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.

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  • Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

Nutrition Facts

345 calories; calories from fat 33%; fat 12.7g; saturated fat 3.7g; mono fat 4.7g; poly fat 2.7g; protein 43.7g; carbohydrates 11g; fiber 1.6g; cholesterol 150mg; iron 3.3mg; sodium 595mg; calcium 60mg.
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