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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dry fry bacon for approx five minutes until the bacon turns crispy. | 2. Add the chicken thighs and shallots to the pan and cook for five minutes, sealing the chicken on all sides. | 3. Add the mushrooms, stock, wine, bay leaves, tomato puree and seasoning. | 4. Stir well and bring to the boil. | 5. Either simmer for approx 1.5hrs on a low heat if cooking on the hob; cover and bake at approx 150c for 1.5hrs if using the oven, or cook in the crock pot on low for approx 8-10hrs. | 6. Sift the flour into the pan and stir well until the sauce thickens slightly. | 7. Sprinkle with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
streaky bacon	75			5673.75	0.0	1262.25	31.875
chicken thigh	450	g	boneless skinless	1980.0	3.555	43.11	199.035
shallot	225			25920.0	6048.0	900.0	36.0
button mushroom	225			5673.75	0.0	1262.25	31.875
chicken stock	300	ml		109.5575	10.7427	7.669	3.6519
red wine	150			-	-	-	-
bay leaf	2			-	-	-	-
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
plain white flour	2	tablespoons		5673.75	0.0	1262.25	31.875
salt pepper				5673.75	0.0	1262.25	31.875
flat leaf parsley	2	tablespoons	chopped	5673.75	0.0	1262.25	31.875

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.