Preheat the oven to 350 degrees. Heat the olive oil in a large, deep skillet. Season the chicken halves with the salt and pepper and brown well on both sides before removing and placing in an ovenproof casserole. To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme and garlic and saute until the vegetables begin to wilt. Add the red wine, plum tomatoes and chicken stock to the vegetables and cook 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the ovenproof casserole and bake 1 1/4 hours. When the chicken has finished baking, add the cooked, crumbled bacon to the casserole and serve with chive mashed potatoes. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8696) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com 05-08-1999 Per serving: 738 Calories (kcal); 47g Total Fat; (62% calories from fat); 58g Protein; 5g Carbohydrate; 337mg Cholesterol; 1283mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 118 (50%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 7.2mg||2 %|
|Sodium 357.4mg||12 %|
|Potassium 391.6mg||10 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 11.9g|
|Protein 6.4g||9 %|
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Calories per serving: 237
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