WHAT YOU'LL NEED
- 3 tbsps olive oil
- 6 chicken drumsticks
- 6 chicken thighs
- 1 large onion, chopped
- 150 g sliced bacon, chopped
- 3 garlic cloves, finely chopped
- 100 ml dry red wine (optional)
- 800 g can chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp chopped fresh rosemary
- 1 bay leaf
- 150 ml chicken stock made from a Knorr Chicken Stock Cube
- Chopped parsley, to garnish
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
585kcal
Energy (kJ)
2447kJ
Protein (g)
32.6g
Carbohydrate incl. fibre (g)
16.5g
Carbohydrate excl. fibre (g)
14.6g
Sugar (g)
5.7g
Fibre (g)
1.9g
Fat (g)
41.6g
Saturated fat (g)
12.8g
Unsaturated fat (g)
23.9g
Monounsaturated fat (g)
17.4g
Polyunsaturated fat (g)
6.5g
Trans fat (g)
0.1g
Cholesterol (mg)
166mg
Sodium (mg)
4573mg
Salt (g)
11.43g
Vitamin A (IU)
267IU
Vitamin C (mg)
14.5mg
Calcium (mg)
66mg
Iron (mg)
2.57mg
Potassium (mg)
681mg
Total
3511kcal
14682kJ
195.4g
99.2g
87.8g
34.3g
11.4g
249.6g
77.0g
143.1g
104.1g
39.0g
0.8g
998mg
27436mg
68.58g
1604IU
87.2mg
397mg
15.40mg
4085mg
Let's Get Cooking
- 1 Heat the olive oil in a large pot over medium high heat. Brown the chicken pieces on all sides. Remove from the pan.
- 2 Add onion and bacon and cook over low heat for 5 minutes until onion softens. Add garlic and cook for 1 more minute. Return the chicken pieces to the pan.
- 3 Pour in the wine and simmer for 3 minutes. Add tomatoes, vinegar and herbs.
- 4 Add stock. Bring to a boil, reduce the heat and cook, covered over low heat for 25 minutes. Remove the chicken to the platter. Reduce the sauce over high heat for 5–7 minutes. Serve chicken with the sauce garnished with parsley.