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Ingredientes
- 2 1/2 lb Chicken, cut-up
- 1 x Clove garlic, crushed
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Dry thyme leaves
- 6 x Bacon slices, diced
- 2/3 c. Sliced green onions
- 1 c. Chicken broth
- 8 sm White onions, peeled
- 1 c. Burgundy wine
- 1/2 lb Whole mushrooms Minced parsley
- 8 sm New potatoes, scrubbed
Direcciones
- In large skillet, saute/fry diced bacon and green onions till bacon is crisp.
- Remove and drain on paper towel. Add in chicken pcs 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 in browned chicken pcs, bacon and green onions, salt, pepper, thyme, potatoes and ch icken broth. Cover and cook on Low 6 to 8 hrs. (H igh: 3 to 4 hrs). During last hour, add in Burgundy and cook on High. Garnish with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 595g | |
| Recipe makes 6 servings | |
| Calories 651 | |
| Calories from Fat 297 | 46% |
| Total Fat 33.01g | 41% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 802mg | 33% |
| Potassium 1638mg | 47% |
| Total Carbs 47.93g | 13% |
| Dietary Fiber 6.1g | 20% |
| Sugars 6.69g | 4% |
| Protein 34.27g | 55% |
