Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large broiler/fryer, quartered
- oil
- 10 to 12 small white onions, peeled
- ½ pound whole mushrooms
- 1 tsp prepared minced garlic
- ½ tsp dried thyme
- 10 to 12 small new potatoes, unpeeled
- 1 can chicken broth (10 oz)
- 1 cup burgundy wine
- 6 bacon slices, cooked and crumbled
Directions
In skillet, brown chicken quarters on both sides and set aside.
Place white onions, whole mushrooms, garlic and thyme in oblong slow cooker.
Add chicken quarters, potatoes, chicken broth and a little salt and pepper.
Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours.
During last hour, turn heat to high add burgundy and continue cooking.
Sprinkle crumbled bacon over chicken before serving.
Category:Cathy's Recipes
Category:Chicken Recipes
Category:Pearl onion Recipes
Category:Mushroom Recipes
Category:New potato Recipes
Category:Chicken broth Recipes
Category:Burgundy wine Recipes
Category:Bacon Recipes