Directions:
- Remove and discard skin from chicken; rinse chicken and pat dry. Pull off and discard lumps of fat; with a sharp knife, separate legs and thighs.
- In a 4- to 6-quart pan over high heat, stir bacon until browned, 2 to 3 minutes. Add onions and mushrooms and stir often until browned, 5 to 6 minutes. Add chicken, broth, wine, mustard, and thyme. Cover and bring to a boil, then reduce heat and simmer until chicken is no longer pink at the bone (cut to test), 20 to 25 minutes.
- With a slotted spoon, remove chicken from pan and divide equally among four bowls. Increase heat to high and boil liquid and vegetables to concentrate flavors, about 5 minutes.
- In a small bowl, blend cornstarch with 2 tablespoons water until smooth. Add to broth mixture and stir until it boils and thickens, about 1 minute. Add salt and pepper to taste. Spoon sauce equally over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1833.78 Kcal (7678 kJ) | ||
| Calories from fat | 489.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.39g | 84% | |
|---|---|---|---|
| Cholesterol | 1059.15mg | 353% | |
| Sodium | 2113.07mg | 88% | |
| Potassium | 4406.65mg | 94% | |
| Total Carbs | 36.81g | 12% | |
| Sugars | 9.45g | 38% | |
| Dietary Fiber | 7.22g | 29% | |
| Protein | 236.64g | 473% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 15.9mg | 88% | |
| Calcium | 186.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 95.67 Kcal (401 kJ) | ||
| Calories from fat | 25.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 84% | |
|---|---|---|---|
| Cholesterol | 55.26mg | 353% | |
| Sodium | 110.24mg | 88% | |
| Potassium | 229.9mg | 94% | |
| Total Carbs | 1.92g | 12% | |
| Sugars | 0.49g | 38% | |
| Dietary Fiber | 0.38g | 29% | |
| Protein | 12.35g | 473% | |
| Vitamin C | 0.6mg | 19% | |
| Iron | 0.8mg | 88% | |
| Calcium | 9.7mg | 19% | |
* 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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