Directions:
- Cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish.
- Add onions and bacon to pan, gently fry until the onions are transparent.
- Add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken.
- Add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in Pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender.
- Lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.27 Kcal (2501 kJ) | ||
| Calories from fat | 385.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.78g | 66% | |
|---|---|---|---|
| Cholesterol | 128.31mg | 43% | |
| Sodium | 1161.19mg | 48% | |
| Potassium | 718.81mg | 15% | |
| Total Carbs | 22.93g | 8% | |
| Sugars | 6.37g | 25% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 29.32g | 59% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.3mg | 13% | |
| Calcium | 152.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 143.99 Kcal (603 kJ) | ||
| Calories from fat | 92.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 66% | |
|---|---|---|---|
| Cholesterol | 30.93mg | 43% | |
| Sodium | 279.95mg | 48% | |
| Potassium | 173.29mg | 15% | |
| Total Carbs | 5.53g | 8% | |
| Sugars | 1.54g | 25% | |
| Dietary Fiber | 0.92g | 15% | |
| Protein | 7.07g | 59% | |
| Vitamin C | 2.6mg | 18% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.6mg | 13% | |
| Calcium | 36.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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