Chicken In White Burgundy
|Bacon strip||4 , cut crosswise into small strips|
|Garlic||2 Clove (10 gm), mashed|
|Onion||1 Medium, cut into 8 pieces|
|Carrots||2 , cut into chunks|
|Dried tarragon||1 Teaspoon|
|Black peppercorns||1 Teaspoon, cracked|
|White burgundy||2⁄3 Cup (10.67 tbs)|
Rinse chicken inside and out, pat dry.
Remove livers from inner bags (discard the rest or give it to the cat).
In a heavy pot or Dutch oven, cook bacon over medium low heat for 5 to 6 minutes; increase heat to medium high.
Add chicken and brown quickly on all sides; reduce heat to medium.
Remove and discard garlic.
Add onions, carrots, tarragon, and peppercorns.
Dice livers into small bits and add to pot; stir and cook for 3 to 4 minutes.
Pour in wine; cover and reduce heat to medium low.
Simmer, covered, for 45 to 60 minutes.
Serving size: Complete recipe
Calories 3689 Calories from Fat 2152
% Daily Value*
Total Fat 239 g367.2%
Saturated Fat 69.6 g348%
Trans Fat 0 g
Cholesterol 1136.7 mg378.9%
Sodium 1667 mg69.5%
Total Carbohydrates 47 g15.7%
Dietary Fiber 7.5 g30%
Sugars 14.6 g
Protein 289 g578.1%
Vitamin A 453.9% Vitamin C 86.8%
Calcium 32.8% Iron 89.3%
*Based on a 2000 Calorie diet