Chicken And Onion Casserole
|Whole skinned boned chicken breast||2 , skinned|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Frozen small white onions||8 Ounce, thawed and drained|
|Mushrooms||4 Ounce, quartered|
|Chicken stock/Canned chicken broth||1 1⁄4 Cup (20 tbs) (Basic)|
|Garlic||1 Clove (5 gm), minced|
|Tomato paste||2 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon, crumbled|
|Fennel seeds||1⁄4 Teaspoon, crushed|
|Thick sliced bacon||4 Ounce, cut into 1 1/2 inch pieces|
|Baking potatoes||1 Pound, peeled, cut into 1-inch cubes, and patted dry|
|Frozen cut asparagus/Frozen cut broccoli florets||10 Ounce, drained (1 Package)|
|Minced parsley||2 Tablespoon|
Dredge the chicken in the flour, shaking off any excess, and sprinkle with the salt and pepper.
Heat 2 tablespoons of the oil in a 4-quart Dutch oven over moderately high heat for 1 minute.
Add the chicken and brown for 4 minutes on each side.
Transfer to a plate.
Add the onions and mushrooms to the Dutch oven and cook, stirring occasionally, over moderate heat for 5 to 7 minutes or until the onions are golden.
Add the stock, garlic, tomato paste, rosemary, and fennel seeds, then return the chicken to the Dutch oven.
Cover and simmer for 15 minutes.
Meanwhile, cook the bacon in a 10 inch skillet over moderate heat until crisp about 5 minutes.
Drain on paper toweling and discard the pan drippings.
Add the remaining oil to the skillet and heat over moderate heat for 1 minute.
Add the potatoes and brown, turning occasionally, for 10 to 12 minutes.
Transfer to a plate.
Add the asparagus to the Dutch oven, cover, and simmer for 3 minutes or until barely tender.
Add the potatoes and bacon, cover, and cook for 5 minutes or until the chicken and vegetables are tender.
Before serving, sprinkle with the parsley
Serving size: Complete recipe
Calories 1826 Calories from Fat 699
% Daily Value*
Total Fat 80 g122.4%
Saturated Fat 14.8 g74.2%
Trans Fat 0.1 g
Cholesterol 238.5 mg79.5%
Sodium 2272 mg94.7%
Total Carbohydrates 161 g53.5%
Dietary Fiber 20 g79.9%
Sugars 20.7 g
Protein 125 g250.2%
Vitamin A 110% Vitamin C 308.1%
Calcium 32.8% Iron 82.1%
*Based on a 2000 Calorie diet