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1 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|
|Calories from Fat: 164 (26%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 626
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