Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 x whole chicken, cut into pieces
- 4 x bacon slices, cut into 1 inch squares
- 2 x onions, quartered
- 1/4 cup white wine
- 1 cup chicken broth
- 1/2 cup chopped celery
- 1 cup button mushrooms
- salt and pepper
- 8 small rosemary sprigs
- 1 x pastry pie dough
- 1 x egg, beaten
- =
Directions
Saute bacon in a pot, then add the chicken pieces and saute until the edges start to brown.
Add onions and continue cooking for 2 minutes.
Add the wine to deglaze.
Let it reduce for 3-4 minutes, then add the chicken broth.
Bring to a boil, then cover and let it simmer gently over low heat for one hour.
Add the celery, carrots, and mushrooms.
Stir, then cover and let it simmer for 20 minutes more, adding more liquid if necessary.
Finally, add the rosemary, and season with salt and pepper.
Remove from heat.
Preheat oven to 400 F.
Cover the pot surface with the pie dough.
Brush with the eggwash, then bake in the oven for about 12 - 15 minutes, until the surface has browned and the dough has cooked.
Serve hot with mashed potatoes.