Garlic chicken was one of my dad’s specialties. It was originally based off a recipe in an old favorite Spanish cookbook, but has evolved over the years. Much of the recipe’s flavor comes from whole cloves of garlic that are sauteed in olive oil, mashed into a paste, and added back in towards the end of cooking. The garlic paste gives the base of chicken stock, white wine, and brandy a little sweetness and body.
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Serving Size: 1 recipe (322g) | ||
Recipe Makes: 1 | ||
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Calories: 289 | ||
Calories from Fat: 150 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 357.3mg | 12 % | |
Potassium 470mg | 12 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 20g | ||
Protein 8.3g | 12 % | |
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: 289
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