This is a hearty dish for winter and keeps for several days
Mix salt, pepper, sugar and spices together. Rub the chicken with this mixture. Refrigerate between 1 hour to overnight.
Heat oil for 1 minute in a large stockpot. Brown the chicken on both sides and remove from pan. Add onion, leek, garlic and mushrooms. Sautee over medium heat until onion is translucent
Add wine, tomato paste, diced tomatoes and bay leaves. Simmer until mixture is reduced 1/4. Add stock, and chicken and bring to a boil.
Reduce heat to low and simmer, covered for one hour. Skim excess fat off the top.
Adapted from Kevin Crawley, Runner's World, April 2007
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Serving Size: 1 Serving (703g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 492 | ||
Calories from Fat: 66 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 73.5mg | 23 % | |
Sodium 358mg | 12 % | |
Potassium 1036.2mg | 27 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 38.5g | ||
Protein 23.2g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 492
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