Chicken, garlic sauce mingle while braising
With the official grilling season fast approaching and the warm weather we've already seen this year, cooks are scraping the rust off their skills.
When beginner cooks try to pan fry, as in this recipe, or grill meat, they often try to turn it over too early, leaving bits or even bites of the chicken behind on the cooking surface.
If you wait at least five minutes or a bit more, the surface of the meat will have time to sear and loosen from the surface on its own. If the meat doesn't want to come off the cooking surface yet, give it a little more time.
1. Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic and chili, and cook for 5 minutes, stirring frequently.
2. Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Discard chili and bay leaf. Sprinkle with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (51%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 81.3mg||25 %|
|Sodium 262.9mg||9 %|
|Potassium 318.1mg||8 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.4g|
|Protein 22g||31 %|
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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: 221
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