Season chicken with salt and pepper to taste. Heat the oil in a large Dutch oven until almost smoking. Brown the chicken on both sides and remove to a plate and cover. Add the mushrooms and saute until golden brown and remove to the plate (add more oil to the Dutch oven if needed). Reduce the heat to medium and cook the onions and garlic until soft. Add the carrots and celery and cook for five minutes. Raise the heat to high and add the wine; reduce by half. Add the thyme, rosemary, bay leaf, red pepper flakes, and tomatoes and season with salt. Stir well and bring to a boil, reduce the heat so that the sauce comes to a simmer. Return chicken and mushrooms to the pot, spooning the sauce over the chicken pieces, cover, and cook for 15 minutes. Remove chicken to a plate and cook sauce over high heat for five minutes or until it thickens. Remove bay leaf, return the chicken to the pot, and heat through, 2-3 minutes. Adjust seasonings. Arrange on platter and sprinkle with chopped parsley. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (1121g)|
|Recipe Makes: 4|
|Calories from Fat: 213 (21%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||32 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 460.6mg||142 %|
|Sodium 818.2mg||28 %|
|Potassium 2725.9mg||72 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 21.6g|
|Protein 146.6g||209 %|
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Calories per serving: 1019
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