Try this Chicken Bourguignonne recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325. Coat chicken with flour. Generously spray nonstick ovenproof dutch oven, or roaster, with cooking spray. Heat over medium heat until hot. Cook chicken 10 to 15 minutes or until browned on all sides. Drain fat from dutch oven.
Add chicken broth, wine, carrots, tomato paste, garlic thyme, bay laves, salt and pepper to dutch oven, or roaster; heat to boiling. Cover and transfer to oven and bake for one hour. Add onions and mushrooms. Uncover; bake about another 30 to 35 minutes until vegetables are tender and chicken is no longer pink. Remove bay leaves, combine white and wild rice and serve on platter under chicken and vegetables. Sprinkle with fresh parsley or cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (5873g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 8575 | ||
Calories from Fat: 3991 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 443.4g | 591 % | |
Saturated Fat 124.5g | 622 % | |
Monounsaturated Fat 176g | ||
Polyunsanturated Fat 97.7g | ||
Cholesterol 3345.9mg | 1030 % | |
Sodium 3805.3mg | 131 % | |
Potassium 11103.3mg | 292 % | |
Total Carbohydrate 245.1g | 72 % | |
Dietary Fiber 19.4g | 78 % | |
Sugars, other 225.7g | ||
Protein 830.3g | 1186 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8575
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