Lucy Wallis
Cut chicken pieces (with bones) in very small pieces. Brown in pan.
Add heaps of onions, rosemary, salt & pepper. Cover & cook until chicken is almost done.
Add about 1/3 cup wine vinegar. Cook without lid, basting often till partially cooked down.
Delicious served over rice.
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Serving Size: 1 Recipe (452g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1369 | ||
Calories from Fat: 23 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.4mg | 1 % | |
Potassium 467.8mg | 12 % | |
Total Carbohydrate 296.7g | 87 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 291.6g | ||
Protein 26.5g | 38 % | |
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: 1369
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