- 2 slices thick-cut bacon
- 1 frying chicken, cut up in parts
- 2 cups pearl onions or shallots or regular onions
- 1 cup sliced mushrooms, to your choice
- 2 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 1/2 cup dry red wine
- 1/4 cup good brandy or cognac
- 3/4 cup reduced-sodium chicken broth
- 1/4 cup tomato paste
- Salt and freshly ground pepper to taste
Makes 6 servings.
- Cook bacon in medium skillet over medium heat. Drain and crumble.
- Brown chicken quickly in bacon fat.
- Transfer and add all other ingredients to VitaClayTM Pot.
- Cover and Set on Slow Cooking-Stew to cook for about 1-1/2 to 2 hours or until chicken is tender. If sauce is too thin, you can thicken it a little with adding 2 tablespoons of flour dissolved in some water, add it to the pot and let it cook for 15 more minutes or until sauce has thickened.
- Serve over rice, potatoes or just with rustic bread.
Chicken is a significant source of daily requirements of protein, niacin, B-6, B-12, vitamin D, iron and zinc.
Ounce for ounce, skinless chicken is one of the lowest-fat meats around. Although breast meat definitely has the lowest fat content, even skinless dark meat is comparatively low in fat and high in iron and other essential vitamins and minerals. Plus, a good portion of the fat it does have is unsaturated the good kind of fat. Prepared the right way, chicken is low in calories, cholesterol and has no carbohydrates.
Chicken is the perfect ingredient in today’s most popular diet plans. Compared to popular cuts of steak, chicken (even with the skin on) has lower fat, and similar levels of protein, iron and minerals.