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heat oi in large frying pan over medium heat. add chicken pieces and brown all sides. Remove rom pan and set aside. In same skillet add tomatoes and 1 tbsp. butter. Simmer uncovered for 10 minutes, stirring occasionally. Season iwht salt, pepper and cayenne. Simmer for 10 more minutes, then add thyem, parsley, bay leaf and garlic. Simmer for 10 minutes, util sauce is thick.
In a separate pan, melt 1 tbsp. butter. Add shallots and bell pepper. Simmer until slightly bowned. Blend in the flour and wine. Cook or 2 minutes, then add to the tomato sauce mixture. Return the chcken to the sauce. Covwr and simmer for 45 minutes, sitrring often to prevent the chicken from sticking.
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|Serving Size: 1 Serving (662g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 141 (23%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 247.4mg||76 %|
|Sodium 318.6mg||11 %|
|Potassium 1615.6mg||43 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 13.6g|
|Protein 94.6g||135 %|
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Calories per serving: 607
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