Chicken In White Wine and Garlic

  • U Serves 4 People
  • P Prep: 10:00
  • P Cook: 00:20
Chicken In White Wine and Garlic

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)

Amount Per Serving

Calories 15736

Calories from Fat 5254

% Daily Values*

Total Fat 583.73


Saturated Fat 338.80


Polyunsaturated Fat 41.98

Monounsaturated Fat 141.75

Cholesterol 2793.75


Sodium 2577.19


Potassium 25265.36

Total Carbohydrate 1411.88


Dietary Fiber 234.64


Sugars 68.86

Protein 863.51

Vitamin A 1500.00%

Vitamin C 3493.00%

Calcium 591.17%

Iron 1517.52%

* Nutritional Values are estimated and may vary

³ Description

Tender chunks of chicken and bacon tossed in the flavors of garlic and white wine. Full of flavor and absolutely delicious!

² Ingredients

  •  1 tbsp Black Pepper
  •  5000 g White Wheat Flour (All Purpose)
  •  1.2 oz Olives
  •  4 serving (serving = 1 rasher) Quorn Bacon Style Rashers
  •  9999.999999 g Mushrooms
  •  2500 g Butter
  •  9999.999999 g Skinless Chicken Breast
  •  9999.999999 ml White Table Wine
  •  1.268125 cup (8 fl oz) Chicken Stock
  •  12 cloves Garlic
  •  2 serving (serving = 2 leaves) Tone's Bay Leaves
  •  5000 g Thyme

q Directions

Preheat the oven to 200C.

Mix the pepper with the flour and coat the chicken pieces thoroughly.

Set aside.

Heat a large frying pan on a medium heat. Add 2 tbsp of oil and when it becomes hot, tip in the bacon. Fry until it becomes brown.

Then tip in the onions and fry till they turn golden brown on the outside. Add the mushrooms and fry for 2 minutes.

Transfer the bacon, onions and mushrooms into a heatproof casserole dish with a lid.

Add the remaining oil and the butter in the frying pan and fry the chicken 5-7 minutes until it is browned on the outside. Place the chicken in the casserole with the vegetables.

Pour the wine into the frying pan and bring to the boil scraping any sediment from the bottom of the pan, then pour over the ingredients in the casserole.

Place the chicken stock, garlic, bay leaves and thyme in the fry pan and bring to the boil.

Add the stock and herbs to the chicken.

Cover the casserole dish and cook in the oven for 1 hour or until the chicken is tender.

Serve with boiled potatoes and carrots.

Recipe Submitted by dummy dummy