Chicken and White Wine Stew with Tarragon Gremolata
Heat 2 TB olive oil over medium. Sweat bacon, onion, celery, and garlic for 10 minutes. Season chicken with salt and pepper. Fry chicken over high heat. Sprinkle over the flour and stir to coat the chicken and vegetables. Pour over wine, stock, and tomatoes. Tuck whole chiles and rosemary sprigs into dish. Bring to boil, reduce to simmer, cover and cook 30 min. Turn the chicken pieces and cook uncovered for 30 minutes. Mix gremolata ingredients together. Skim any fat off from the surface of the stew. Remove chiles and rosemary. Scatter gremolata over top.
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Serving Size: 1 Serving (635g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 849 | ||
Calories from Fat: 505 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.1g | 75 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 234mg | 72 % | |
Sodium 636.5mg | 22 % | |
Potassium 1141.7mg | 30 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 17g | ||
Protein 61.8g | 88 % | |
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: 849
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