This is a simple recipe that's easy enough for a mid-week dinner and delicious enough for guests. It is a popular Italian dish that can vary from cook to cook. This recipe was given to me by a friend and I have adapted it over the years. I like to serve it with either linguine or egg noodles, a nice salad and a loaf or crusty bread.
1. Dry the chicken pieces, season them with salt and pepper, and dredge them in the flour.
2. Heat 4 tablespoons of oil in large skillet over medium heat. Add the chicken pieces and cook, turning once, until they are browned on both sides, about 15 minutes. Remove the chicken from the pan and set aside.
3. Remove excess fat from the pan and add the remaining 2 tablespoons of oil. Stir in the oinion, celery, carrot, mushrooms and garlic and cook, stirring, until the vegetables are soft, about 8-10 minutes.
4. Add the herbs and tomatoes and heat for 1 minute. Add the wine and bring to a boil for about 2 - 3 minutes.
5. Sprinkle 1 tablespoon of flour over the vegetables and stir to combine thoroughly. Cook for another 2 - 3 minutes and add the broth and continue to heat and stir for about 3 minutes, as sauce thickens.
6. Turn down the heat to low and return the chicken to the pan, spooning some of the vegetable mixture over all the pieces. Let it simmer, partially covered, for another 30 minutes or so, turning the chicken once, until the chicken is cooked through.
7. Serve the chicken with some of the sauce spooned over the top and freshly grated parmesan cheese.
I prefer using boneless, skinless chicken thighs for this recipe, although a variety of bone-in pieces will work as well.
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Serving Size: 1 Serving (430g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 680 | ||
Calories from Fat: 432 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.9g | 64 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 170.1mg | 52 % | |
Sodium 276.3mg | 10 % | |
Potassium 795.9mg | 21 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 9.7g | ||
Protein 45.3g | 65 % | |
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: 680
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