Directions:
- Heat the oil and half of the butter in a large saucepan and add the bacon and thyme.
- Roll the chicken pieces in the seasoned flour. Add them to the pan. Cook for about 3 minutes on each side, until the chicken is golden.
- Rub the garlic cloves between your hands to break the skin, then add them to the pan
- Add the shallot and onion.
- Pour in the wine and season with salt and freshly ground black pepper. Simmer for 40 minutes to an hour, until the chicken starts to fall off the bone.
- Carefully remove the chicken, bacon and vegetables with a strainer and transfer them to a serving dish. Return the juices to the heat.
- Knead the flour into the remaining butter and add this to the pan, a little at a time, until fully incorporated. Stir constantly until the mixture thickens. Pour over the chicken and serve with boiled or mashed potatoes and good bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 660.74 Kcal (2766 kJ) | ||
| Calories from fat | 366.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.74g | 63% | |
|---|---|---|---|
| Cholesterol | 32.25mg | 11% | |
| Sodium | 362.89mg | 15% | |
| Potassium | 545.33mg | 12% | |
| Total Carbs | 27.04g | 9% | |
| Sugars | 5.85g | 23% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 14.35g | 29% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.2mg | 6% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 186.68 Kcal (782 kJ) | ||
| Calories from fat | 103.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 63% | |
|---|---|---|---|
| Cholesterol | 9.11mg | 11% | |
| Sodium | 102.53mg | 15% | |
| Potassium | 154.08mg | 12% | |
| Total Carbs | 7.64g | 9% | |
| Sugars | 1.65g | 23% | |
| Dietary Fiber | 0.8g | 11% | |
| Protein | 4.06g | 29% | |
| Vitamin C | 1.8mg | 11% | |
| Iron | 0.3mg | 6% | |
| Calcium | 23mg | 8% | |
* 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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