Preheat 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 overproof casserole and bake 1 1/4 hours. When the chicken has finished baking, add the cooked, crumbled bacon to the casserole. Serve. Yield: 4 servings Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9135 Posted to MM-Recipes Digest V4 #090 by "Ed Bauman"
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|Serving Size: 1 Serving (1285g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 472 (56%)|
|Amt Per Serving||% DV|
|Total Fat 52.5g||70 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 28.8mg||9 %|
|Sodium 1428.1mg||49 %|
|Potassium 1505.8mg||40 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 52.5g|
|Protein 26.8g||38 %|
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Calories per serving: 847
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