Try this Chicken, Bacon and Tomato Casserole recipe, or contribute your own.
Suggest a better description1 Preheat the oven: 180=F8C/360=F8F/Gas Mark 4 2 Remove any rind and fat from the bacon and dice. Dry fry in a non- stick frying pan, add the onions and garlic and cook for two minutes. 3 Place the sliced leeks and carrots in the pan and cook for a further 5 minutes, stirring frequently. 4 Add the tinned tomatoes, white wine and chicken stock. Mix cornflour with a little water and add to pan, stirring constantly. Transfer to an ovenproof casserole dish. 5 Seal the chicken by dry frying in a non-stick frying pan then place into the casserole dish. Add all the remaining ingredients, cover and cook in a preheated oven for one hour until the chicken and vegetables are tender. 6 When the chicken is cooked, if the sauce is too thin transfer to a pan and boil rapidly until reduced. Adjust the seasoning if necessary and pour the sauce over. Serve with hot new potatoes and green vegetables Posted to MM-Recipes Digest by Alan Hewitt
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Serving Size: 1 Serving (703g) | ||
Recipe Makes: 4 | ||
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Calories: 626 | ||
Calories from Fat: 164 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 160.5mg | 49 % | |
Sodium 669.2mg | 23 % | |
Potassium 1575.6mg | 41 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 40.6g | ||
Protein 66.2g | 95 % | |
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: 626
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