In a large saut_ pan, render the bacon until crispy, about 10 minutes. Stir in the mushrooms and onions. Season with salt and pepper. Saut_ the vegetables for 3 minutes. Stir in the flour and saut_ for 2 minutes. Season with salt and pepper. Add the shallots and garlic, saut_ for 1 minute. Stir in the tomato paste. Season chicken with Essence. Lay the chicken on top of the vegetable mixture. Pour the stock and wine over the chicken, cover. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture for about 35 minutes or until the chicken falls off the bones Stir in the thyme and parsley. Mound the chicken in the center of the plate. Spoon the sauce and vegetables over the chicken. Garnish with chopped parsley. Yield: 4 servings Posted to MC-Recipe Digest V1 #330 Recipe by: ESSENCE OF EMERIL SHOW #EE2449 From: Meg Antczak
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|Serving Size: 1 Serving (6152g)|
|Recipe Makes: 1|
|Calories from Fat: 2966 (45%)|
|Amt Per Serving||% DV|
|Total Fat 329.6g||439 %|
|Saturated Fat 96.7g||484 %|
|Monounsaturated Fat 137.5g|
|Polyunsanturated Fat 65.4g|
|Cholesterol 1434.6mg||441 %|
|Sodium 3972.4mg||137 %|
|Potassium 11799.2mg||311 %|
|Total Carbohydrate 309g||91 %|
|Dietary Fiber 45.3g||181 %|
|Sugars, other 263.6g|
|Protein 402.5g||575 %|
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Calories per serving: 6532
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