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Suggest a better description1. In a saucepan with a lid, cook onions with 1 tbs. oil and water, covered, until onions are transparent and soft. Reserve. 2. Cut chickens in half. Remove back, wing tips and leg knuckle bone; reserve for another use or discard. 3. Cut each half into wings, legs, thighs and breasts. Cut each wing into 2 pieces, each leg into 2 pieces,etc., cutting the chicken into small pieces with heavy strokes of a sharp cleaver or chefs knife. The result will be 20 to 24 pieces of chicken. 4. In a large, deep saucepan over high heat, cook the garlic in peanut oil just until light brown. Add chicken pieces and sear on all sides by shaking the pan back and forth. Add the cooked onion, mushrooms, prosciutto, basil, oregano, paprika and parsley. Add sherry and 1 cup Chicken Stock. Cover and reduce heat to medium. 5. As liquid is reduced, add more Chicken Stock, 1 cup at a time, re-cover and continue cooking until chicken is tender. Season to taste with salt and pepper. Total cooking time is 30 to 40 minutes. LITTLE PEPINAS 3400 OSAGE, DENVER WINE:LA RIPA, CHIANTI CLASSIC 74 From the
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 248 | ||
Calories from Fat: 120 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 12mg | 4 % | |
Sodium 609.2mg | 21 % | |
Potassium 637mg | 17 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 19.1g | ||
Protein 12.1g | 17 % | |
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: 248
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