This is and the following recipes will be from Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7 Cut chicken into pieces, salt and pepper it and put it into the watered claypot. Cut up bell peppers, peel, quarter and deseed tomatoes, squeeze the garlic and add to the chicken. Mix wine and broth with salt, pepper and thyme and pour over chicken. Close the claypot, put into preheated oven and cook for about 90 minutes at 225 degree C (437 F). Serve with rice and salad. Grin, they recommend this dish for weight loosing if served alone. This shows how old the book is, chicken was believed to be very low in calories at that time. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels
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|Serving Size: 1 Serving (2993g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2514 (60%)|
|Amt Per Serving||% DV|
|Total Fat 279.3g||372 %|
|Saturated Fat 79.7g||399 %|
|Monounsaturated Fat 115.2g|
|Polyunsanturated Fat 60.3g|
|Cholesterol 1380mg||425 %|
|Sodium 1711.6mg||59 %|
|Potassium 5717.5mg||150 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 31.2g|
|Protein 351.5g||502 %|
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Calories per serving: 4177
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