Brown the chicken well in the butter and bacon drippings. Season with salt and pepper, and place in a deep casserole which has a cover. In the fat in which the chicken was browned, stir together the mushrooms, eggplant, tomato, green pepper, onions, garlic, basil and thyme for 2 to 3 minutes until the vegetables just begin to soften. Add to the chicken in the casserole. Pour the wine into the skillet, scrape loose any brown bits from the bottom and pour with the wine over the chicken. Cover the casserole and bake in a moderate oven (350 F.) for about 45 minutes or until the chicken is tender. Dont even consider using a crockpot; this is enormously superior. NOTE: The small amount of wine is all the liquid needed. Plenty of water is released from the vegetables, so there is no danger of the food going dry and burning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1452g)|
|Recipe Makes: 2|
|Calories from Fat: 1365 (61%)|
|Amt Per Serving||% DV|
|Total Fat 151.6g||202 %|
|Saturated Fat 46g||230 %|
|Monounsaturated Fat 61.9g|
|Polyunsanturated Fat 31g|
|Cholesterol 711.4mg||219 %|
|Sodium 711.3mg||25 %|
|Potassium 2816.1mg||74 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 21g|
|Protein 176.6g||252 %|
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: 2241
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!