Serves: 6
Fibre 1.5g, protein 49g, fat40g
Calories/seving: 629
WW points per serving: 12
- 4 rashers thick-sliced bacon
- 1oog/4oz butter
- 1X1.8kg/4lb chicken, jointed into 8 pieces
- 1 teaspoon salt
- 25oml/8floz red wine
- 25oml/8floz Chicken Stock
- 1/4teaspoon garlic powder
- 3/4 teaspoon chopped thyme
- 1 bay leaf
- 4 medium-size onions, peeled and sliced
- 225g/8oz button mushrooms
- sliced chopped chives, to garnish
1. Dice the bacon and saute in 6og/2 1/2oz of the butter in a large frying pan until brown. Remove the bacon from the frying pan and reserve.
2. Rinse and thoroughly dry the chicken with kitchen paper. Brown in the bacon fat, then drain off the fat and season the chicken with salt. Place in a large saucepan.
3. Add the bacon, wine, Chicken Stock, garlic powder, thyme and bay leaf to the chicken, cover and simmer for 45 minutes. Remove the chicken and keep warm. Boil the liquid in the saucepan until it reduces by half.
4. In a separate frying pan, saute the onions and mushrooms in the remaining butter until the onions are golden.
Put the chicken back into the saucepan. Cover with the mushrooms and onions and simmer for 5 minutes. Garnish with chives, if desired.
