Sprinkle the prepared chicken with paprika and salt. Heat the olive oil in a cast iron or heavy ovenproof casserole. Place in the chicken and shallots, whole cloves of garlic until the chicken becomes golden in colour. Add the bacon, followed by the tomatoes, beans, celery, carrots, tomato puree and stir. Add the white wine and chicken stock and bring to the boil. Add the thyme and bay leaf. Cover over and place into the oven for about 1 hour. Sprinkle over the chopped parsley. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (2397g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 991 (51%)|
|Amt Per Serving||% DV|
|Total Fat 110.1g||147 %|
|Saturated Fat 30.9g||155 %|
|Monounsaturated Fat 51.3g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 358.3mg||110 %|
|Sodium 4451.6mg||154 %|
|Potassium 4830.2mg||127 %|
|Total Carbohydrate 114.3g||34 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 103.1g|
|Protein 118.7g||170 %|
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Calories per serving: 1944
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