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Suggest a better descriptionHeat the oil in a large casserole dish over medium-high heat. Add the chicken pieces and cook until browned all over. Transfer to a plate and set aside. Add the onion, celery, carrot and pancetta to the pan and cook over low heat for 5 minutes until the onion softens. Add the garlic and mushrooms and cook for a further minute.
Return chicken pieces to the pan, add the wine and allow to simmer 1-2 minutes.
Add the tomatoes, sugar, vinegar, herbs and stock. Bring to the boil, then reduce heat to low and cook, covered, for 20 minutes, stirring occasionally. Add the olives and cook for a further 10 minutes.
Transfer chicken to a platter, then reduce the sauce over high heat for 5-6 minutes. Serve garnished with the parsley.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 534 | ||
Calories from Fat: 342 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38g | 51 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 164.2mg | 51 % | |
Sodium 656.5mg | 23 % | |
Potassium 648.4mg | 17 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 8g | ||
Protein 36g | 51 % | |
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: 534
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