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CATEGORY CUISINE TAG YIELD
Meats Chicken 6 Servings

INGREDIENTS

10 Cloves Garlic
3 Sprigs Thyme
3 Sprigs Rosemary
1 Whole Chicken, 5-6 Pounds
1 1/2 c Dry Red Wine
3 Bacon, Diced
1 t Salt
1 t Pepper
1 lb Red Potatoes, Small And
Halved
12 oz Baby Carrots, 2 Cups
8 oz Celery Root, 1 Inch
Chunks
8 oz Boiling Onions, Small
1 T Margarine, Melted
8 oz Mushrooms, 2 Cups
1 T Cornstarch
4 degrees for 1 1/2 hours.

INSTRUCTIONS

Place 3 cloves garlic, thyme and rosemary in cavity of the chicken.
Truss chicken and place in ziplock bag.  Pour in wine and refrigerate
overnight, turning occasionally.  Soak top and bottom of pot in cold
water for 30 minutes.  Meanwhile, over medium heat cook bacon until
brown and crisp.  Drain  on paper towels, reserve drippings.  Drain
pot.  Remove chicken from bag and place breast side up in pot.  Add
wine, bacon pieces, and sprinkle chicken with half of salt and  pepper.
Cover with top, place on bottom shelf in cold oven. Set  temperature at
About 30 minutes before chicken is done, in a shallow baking pan toss
potatoes, carrots, celery root, onions, and remaining garlic with
margarine and 1 tablespoon reserved bacon drippings and remaining  salt
and pepper. Place on upper shelf in oven, cook 20 minutes,  stirring
occasionally. Add mushrooms, cook 5 more minutes, until  tender and
lightly brown.  When chicken is done, remove from oven.  Remove chicken
to platter;  pour cooking liquids into sauce pan, skimming off the fat.
Spoon  vegetables into clay pot, place chicken back on top. Return to
oven  without cover. Cook 10 to 12 minutes, until skin is brown and
crisp.  Meanwhile, stir cornstarch into cooking liquids; bring to a
boil over  medium-high heat.  Reduce heat to medium-low; cook about 3
minutes,  stirring occasionally, until slightly thickened.  Serve
chicken and vegetables in clay pot with sauce on the side.  Recipe By  
: Teresa  From: Steinertt@aol.Com               Date: 23 Mar 97
Mastercook  Recipes (Mailing List) =C4

A Message from our Provider:

“God grades on the cross, not the curve.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 173
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 10.6mg
Sodium: 1014.9mg
Potassium: 488.5mg
Carbohydrates: 21.9g
Fiber: 4.9g
Sugar: 5.5g
Protein: 9.7g


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