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Add a photoServings: 4
Ingredients
- 3 Tbsp. pure extra virgin olive oil
- 4 sm spring chickens - (12 to 16 ounce ea) split in half
- Â Â down the back
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. pearl onions
- 1/2 c. diced carrots
- 1/2 c. diced turnips
- 2 Tbsp. dry thyme
- 1 c. dry white wine
- 1/2 c. canned plum tomatoes liquid removed, crushed
- 2 c. chicken stock
- 1/4 c. crumbled crisp-fried bacon
Directions
- Preheat oven to 350 degrees. Heat the extra virgin olive oil in a large, deep skillet. Season the chicken halves with the salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole.
- To the skillet in that you cooked the chicken, add in the onions, carrots, turnips, thyme, and garlic and saute/fry till the vegetables begin to wilt. Add in the red wine, plum tomatoes, and chicken stock to the vegetables, and cook 10 min over medium heat. Pour the vegetable mix over the chicken in the overproof casserole and bake 1 1/4 hrs.
- When the chicken has finished baking, add in the cooked, crumbled bacon to the casserole. Serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 92 | 51% |
| Total Fat 10.47g | 13% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 344mg | 10% |
| Total Carbs 9.71g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.9g | 3% |
| Protein 2.23g | 4% |
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