| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | French, Poultry | 6 | Servings |
INGREDIENTS
| 2 1/2 | lb | Chicken, cut-up |
| 1 | Clove garlic, crushed | |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | t | Dried thyme leaves |
| 6 | Bacon slices, diced | |
| 2/3 | c | Sliced green onions |
| 1 | c | Chicken broth |
| 8 | White onions, peeled | |
| 1 | c | Burgundy wine |
| 1/2 | lb | Whole mushrooms |
| Chopped parsley | ||
| 8 | New potatoes, scrubbed |
INSTRUCTIONS
In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garl ic in CROCK-POT. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and ch icken broth. Cover and cook on Low 6 to 8 hours. (H igh: 3 to 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley. From Rival Crock-Pot cookbook, date unknown From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 150
Total Fat: 16.6g
Cholesterol: 25.1mg
Sodium: 1343.8mg
Potassium: 428.2mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 1.7g
Protein: 10.8g