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Suggest a better description1. In a wide frying pan or 5 to 6 quart kettle over medium high heat, cook pork in its own fat, stirring, until meat is crisp and well browned; lift out meat and set aside.
2. Add chicken and onions to pan. Cook, uncovered, over medium heat until chicken and onions are well browned on all sides (about 20 minutes). Lift out and set aside.
3. Add mushrooms to pan and cook, stirring occasionally, until liquid has evaporated and mushrooms are lightly browned. Lift out and add to chicken and onions.
4. Pour broth into pan, scrape browned bits free, and boil over high heat until reduced to 1 cup.
5. Return chicken, onions, and mushrooms to pan; stir in wine and mustard. Bring to a boil; cover, reduce heat, and simmer until meat near thigh bone is no longer pink when slashed (about 30 minutes). Stir in parsley and reserved pork, and return to simmering.
6. With a slotted spoon, lift out meats and vegetables and arrange on a serving dish. Combine cornstarch and water, and add to cooking juices. Bring to a boil, stirring; pour over chicken.
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Serving Size: 1 Serving (834g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 683 | ||
Calories from Fat: 320 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.6g | 47 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 588.3mg | 20 % | |
Potassium 1150.5mg | 30 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 33.9g | ||
Protein 49.1g | 70 % | |
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: 683
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