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Ingredients
- 6 Tbsp. extra-virgin extra virgin olive oil
- 1 x fryer chicken - (2 1/2 to 3 lbs) quartered
- 1 med red onion cut into 1/2" dice
- 4 x red bell peppers cut into 1/2" dice
- 4 sm fresh warm peppers
- 1 lb fresh crimini mushrooms halved
- 1 c. dry white wine
- 1 bn basil leaves minced
- 1/4 c. minced Italian parsley
Directions
- In a large, heavy-bottomed skillet, heat the oil till smoking. Add in the chicken pcs and brown in the oil, working in batches if necessary to avoid overcrowding the pan. Remove the chicken from the pan and set aside.
- Add in the onion, bell pepper, warm peppers and mushrooms and saute/fry for 10 min, till all are golden. Add in the wine, return the chicken to the pan, allow the wine to boil and then reduce heat to a simmer.
- Cook the chicken for 45 min, adding wine if necessary to keep the meat from getting dry. Stir in the basil and parsley and serve with 1 warm chili atop each portion.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 690g | |
| Recipe makes 4 servings | |
| Calories 974 | |
| Calories from Fat 603 | 62% |
| Total Fat 67.25g | 84% |
| Saturated Fat 16.17g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 236mg | 10% |
| Potassium 1503mg | 43% |
| Total Carbs 17.41g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 9.5g | 6% |
| Protein 61.99g | 99% |
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