Heat 3oz butter in a pan, colour the onions and peppers and remove. Put chicken pieces into the pan, skin side down and colour, putting the legs in first. Add the button mushrooms, return the onions and peppers to the pan. Cover and cook for 30 minutes, add 1/4 of the stock. Pre boil the garlic in water. Add the garlic to the remaining stock and red wine and reduce in separate saucepan for 5-10 minutes. Pour stock mixture over chicken and heat for 5-10 minutes. Cover with croutons and parsley and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
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|Serving Size: 1 Serving (6124g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3691 (47%)|
|Amt Per Serving||% DV|
|Total Fat 410.1g||547 %|
|Saturated Fat 180.2g||901 %|
|Monounsaturated Fat 140.1g|
|Polyunsanturated Fat 56.7g|
|Cholesterol 1587.2mg||488 %|
|Sodium 1507mg||52 %|
|Potassium 20190.6mg||531 %|
|Total Carbohydrate 677.2g||199 %|
|Dietary Fiber 89.3g||357 %|
|Sugars, other 587.8g|
|Protein 365.2g||522 %|
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Calories per serving: 7830
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