Directions:
- Mix flour, salt, pepper, and thyme together in paper or plastic bag.
- Add 2 chicken pieces at a time and shake to coat.
- Save leftover flour mixture.
- Put diced bacon into frying pan with floured chicken. Cook on low heat for 30 minutes. Turn and cook for another 30 minutes until tender.
- Put cover askew on pan, not on tightly, while cooking.
- Transfer chicken to platter and keep warm in oven while making gravy.
- GRAVY: Add reserved flour mixture to very crisp bacon in frying pan. Stir until white colour disappears. Add a bit of butter or margarine if necessary.
- Dissolve bouillon in boiling water. Stir into bacon-flour mixture until it boils and thickens. Loosen any bits on bottom of pan. Makes 3 cups crunchy gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.64 Kcal (1502 kJ) | ||
| Calories from fat | 239.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.65g | 41% | |
|---|---|---|---|
| Cholesterol | 41.88mg | 14% | |
| Sodium | 4482.93mg | 187% | |
| Potassium | 193.28mg | 4% | |
| Total Carbs | 16.84g | 6% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 12.46g | 25% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.6mg | 4% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 192.86 Kcal (807 kJ) | ||
| Calories from fat | 129.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.33g | 41% | |
|---|---|---|---|
| Cholesterol | 22.52mg | 14% | |
| Sodium | 2410.74mg | 187% | |
| Potassium | 103.94mg | 4% | |
| Total Carbs | 9.06g | 6% | |
| Sugars | 1.3g | 10% | |
| Dietary Fiber | 0.51g | 4% | |
| Protein | 6.7g | 25% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 4% | |
| Calcium | 30.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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