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1. Preheat oven to 350?F.
2. Dredge chicken thighs in flour to coat.
3. Heat olive oil in a large ovenproof saute pan with a lid. Add shallotsand allow to brown. Add chicken and sear on each side, about 2 minutes perside. Add garlic and saute for about 1 minute, or until you can smell thearoma. Add 1/4 cup chicken stock and vinegar and boil until reduced by abouthalf, 2 or 3 minutes. Add chicken stock, rosemary, thyme, basil, marjoram,salt and pepper. Bring to a boil. Cover and bake 20 to 30 minutes, or untilchicken is tender*.
4. Remove from oven. Spoon a bit of the sauce on top, and serve the rest ofthe sauce on the side
Nutrition (provided by recipe author)------------------------------------- Calories: 370 Calories From Fat: 200 Total Fat: 22g Cholesterol: 0mg Sodium: 660mg Potassium: 0mg Carbohydrates: 22g Fiber: 2g Protein: 20g
Comments: The aroma of the herbs simmering will fill your kitchen whenpreparing this delicious dish.
Recipe Source: Nestl?
Web Page: www.verybestmeals.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 207 | ||
Calories from Fat: 39 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 6.3mg | 2 % | |
Sodium 308.2mg | 11 % | |
Potassium 402.7mg | 11 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 35.9g | ||
Protein 6.7g | 10 % | |
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: 207
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