Try this Chicken Filling for Vol Au Vent recipe, or contribute your own.
Suggest a better descriptionSeason chicken with salt and pepper. Brown pieces in olive oil, transferring them to a plate as they brown. Add onions to the pan and cook until soft. Add garlic and mushrooms. Add vinegar cook until it evaporates. Add wine and cook until almost evaporated. Add chopped green pepper and tomato to the onions amd simmer covered until it becomes a paste. Return chicken pieces to the pan .Bring to a boil. Cover pan and simmer 45 minutes or untilchicken is cooked through. Let cool. Remove meat from bones and cut into bite size pieces. Return chicken to sauce. Add olives, bring to a boil. Chill before using. NOTES : This recipe is based on a recipe from Jacques Pepins " The Art of Cooking ". I make this chicken in a wok. Recipe by: Miriam P. Posvolsky Posted to MC-Recipe Digest V1 #657 by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 8 | ||
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Calories: 409 | ||
Calories from Fat: 245 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 126mg | 39 % | |
Sodium 215.9mg | 7 % | |
Potassium 571mg | 15 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.5g | ||
Protein 32.5g | 46 % | |
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: 409
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