For the marinade, place the chicken legs in a single layer in a large, nonmetallic dish. Add the thyme, garlic, and wine. Cover and refrigerate overnight, turning the chicken several times with tongs. To cook, preheat the oven to 300 degrees. Melt the butter in a heavy, large pot over medium heat and cook the bacon until brown, stirring occasionally. Add the onions and carrots and cook until golden. Add the flour and stir for 3 minutes over medium-low heat. Pour in the chicken stock with the tomato paste and stir, scraping up any browned bits on the bottom of the pan. Add the marinade and bring to a boil. Add the chicken legs, cover, and transfer to the oven. Cook for 30 minutes, turning the chicken and stirring halfway. (This can be prepared several hours ahead and set aside at cool room temperature.) To serve, remove the chicken from the pot using tongs. Add the mushrooms to the cooking liquid and boil until the sauce is thickened and reduced by about half to approximately 1 1/4 cup, for about 20 minutes. Discard the herb sprigs. Season with salt and pepper. Remove the vegetables with a slotted spoon and arrange on 4 plates. Turn the legs in the sauce, heating gently if cold, and place in the center of plates. Spoon the remaining sauce over the legs. Serve immediately. Serves 4. Recipe from Michel Richards Home Cooking With a French Accent by Michel Richard with Judy Zeidler and Jan Weimer (William Morrow and Company, Incup, copyright 1993 by Michel Richard and Judy Zeidler). Recipe by: Good Morning America
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 157 (46%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 44.5mg||14 %|
|Sodium 1175.4mg||41 %|
|Potassium 1020.2mg||27 %|
|Total Carbohydrate 32.3g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 30g|
|Protein 15.2g||22 %|
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Calories per serving: 342
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