In a skillet heat 2 tablespoons peanut oil, brown chicken pieces and remove. In a Dutch oven sweat onion in olive oil for 5 minutes. Add garlic and chicken. Sprinkle in flour and tomato puree and stir well. Add carrots, spices and herbs, stirring until combined. Stir in wine and stock and bring to a boil. Reduce heat and simmer 20 to 25 minutes. Stir in remaining vegetables, olives and orange zest and simmer 10 minutes more, or until vegetables are tender. Meanwhile, brown pignoli nuts in 3 tablespoons peanut oil until golden; drain. To serve, ladle stew into 6 warmed deep plates and sprinkle with rosemary and pignolis. Yield: 6 servings Busted and entered for you by: Bill Webster CHEF DU JOUR ANTOINE BOUTERIN SHOW #DJ0032
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 44 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 9.6mg||3 %|
|Sodium 473.4mg||16 %|
|Potassium 564.4mg||15 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 19.7g|
|Protein 10.7g||15 %|
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Calories per serving: 184
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