Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. A day in advance, place the rooster/chicken 8 pieces in large sealable dish. Pour half a bottle of red Burgundy wine over it. | 2. Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge. | 3. The next day, remove and drain the chicken and vegetables. Put the wine aside for later use. | 4. Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes. | 5. Put the chicken and the vegetables in a large sauce pan. Pour the wine in and add salt and pepper. Bring to a boil at moderate heat. Cover and cook at low heat for 1 or 2 hours. | 6. Heat bacon, onion and mushrooms in a skillet until brown (about 10 minutes). | 7. When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,. | 8. Add parsley to the chicken when finished. Serve with rice or potatoes and the other half of the bottle of wine. | 9. Other wine suggestions: red Burgundy wine, or Cotes du Rhone red, Morgon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut-up	-	-	-	-
red burgundy wine lemberger	1 1/2	1/2	used	-	-	-	-
bacon	6		diced	700.56	2.1504	21.2016	66.6792
mushroom	1/2			-	-	-	-
white pearl onion	12		used canned	-	-	-	-
garlic clove	2 -3		mashed	-	-	-	-
carrot	2		peeled quartered	104.96	24.5248	2.3808	0.6144
olive oil				-	-	-	-
thyme	3	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
parsley				-	-	-	-
salt pepper				-	-	-	-

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