A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.
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Serving Size: 1 to 6 serving (1276 | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 949 | ||
Calories from Fat: 450 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50g | 67 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 230mg | 71 % | |
Sodium 255.4mg | 9 % | |
Potassium 1948mg | 51 % | |
Total Carbohydrate 92.1g | 27 % | |
Dietary Fiber 28.2g | 113 % | |
Sugars, other 63.9g | ||
Protein 68.1g | 97 % | |
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: 949
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