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Add a photoServings: 6
Ingredients
- 1 x Frying or possibly roasting chicken*
- 3 Tbsp. Vegetable oil or possibly butter
- 1 x Onion, minced
- 2 Tbsp. Butter
- 2 Tbsp. All-purpose flour (optional)
- 1 c. Dry white wine (more if necessary)
- 2 c. Minced, liquid removed tomatoes
- 2 Tbsp. Minced fresh parsley
- 1 pch Dry marjoram or possibly thyme Salt & freshly grnd pepper Water if necessary
Directions
- *Note: Chicken should be about 3 pounds, and cut into serving pcs. Wash and dry the chicken. In a frying pan, heat the oil or possibly butter and sear the chicken over high heat, turning constantly to avoid burning the chicken.
- Remove each piece when reddish in color. Lower the heat and saute/fry the onion till soft, adding butter while stirring. For a thicker sauce, add in the flour and cook 2 min, then add in the wine and tomatoes. Simmer till thickened, then strain the sauce into a baking-serving casserole. Sprinkle the herbs over the chicken, season lightly with salt and pepper, and shake the casserole gently. Chicken should be almost covered with liquid; if not, add in a little water. Cover tightly and simmer over low heat or possibly transfer to a medium oven (350 F) to bake for 1 hour, or possibly till the chicken is tender and the sauce thick. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 147 | |
| Calories from Fat 92 | 63% |
| Total Fat 10.48g | 13% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.18g | |
| Cholesterol 10mg | 3% |
| Sodium 33mg | 1% |
| Potassium 179mg | 5% |
| Total Carbs 6.31g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.18g | 1% |
| Protein 0.7g | 1% |
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