Have a little taste of Italy
In a large skillet, heat oil over medium-high heat. Brown chicken in two batches, about 8 minutes per batch. Transfer to a plate. Add onion, garlic and rosemary to pan; cook 4 minutes, until onion is softened. Add wine and bring to a boil, stirring to loosen any browned bits. Add salt and pepper flakes.Return chicken, skin side up, and accumulated juices to skillet. Cook until almost all the wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce heat to low and simmer 30 minutes, until chicken is cooked through.Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken; spoon over chicken.
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Serving Size: 1 Serving (550g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1236 | ||
Calories from Fat: 898 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.8g | 133 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 44g | ||
Polyunsanturated Fat 26.1g | ||
Cholesterol 294mg | 90 % | |
Sodium 280.9mg | 10 % | |
Potassium 1012.6mg | 27 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 4.9g | ||
Protein 74.2g | 106 % | |
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: 1236
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