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Ingredients
- 10 x Cloves Garlic
- 3 sprg Thyme
- 3 sprg Rosemary
- 1 whl Chicken -- 5-6 Pounds
- 1 1/2 c. Dry Red Wine
- 3 slc Bacon -- Diced
- 1 tsp Salt
- 1 tsp Pepper
- 1 lb Red Potatoes -- Small And Halved
- 12 ounce Baby Carrots -- 2 C.
- 8 ounce Celery Root -- 1 Inch Chunks
- 8 ounce Boiling Onions -- Small
- 1 Tbsp. Margarine -- Melted
- 8 ounce Mushrooms -- 2 C.
- 1 Tbsp. Cornstarch
Directions
- Place 3 cloves garlic, thyme and rosemary in cavity of the chicken. Truss chicken and place in ziplock bag. Pour in wine and chill overnight, turning occasionally.
- Soak top and bottom of pot in cool water for 30 min.
- Meanwhile, over medium heat cook bacon till brown and crisp. Drain on paper towels, reserve drippings.
- Drain pot. Remove chicken from bag and place breast side up in pot. Add in wine, bacon pcs, and sprinkle chicken with half of salt and pepper.
- Cover with top, place on bottom shelf in cool oven. Set temperature at 450 degrees for 1 1/2 hrs.
- About 30 min before chicken is done, in a shallow baking pan toss potatoes, carrots, celery root, onions, and remaining garlic with margarine and 1 Tbsp. reserved bacon drippings and remaining salt and pepper.
- Place on upper shelf in oven, cook 20 min, stirring occasionally. Add in mushrooms, cook 5 more min, till 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 min, till 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 min, stirring occasionally, till slightly thickened.
- Serve chicken and vegetables in clay pot with sauce on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 6 servings | |
| Calories 691 | |
| Calories from Fat 361 | 52% |
| Total Fat 40.1g | 50% |
| Saturated Fat 11.62g | 46% |
| Trans Fat 0.35g | |
| Cholesterol 164mg | 55% |
| Sodium 731mg | 30% |
| Potassium 1187mg | 34% |
| Total Carbs 27.52g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.94g | 4% |
| Protein 43.79g | 70% |
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