I like dishes that can be prepared ahead of time and then placed in the oven until dinnertime. It gives me a chance to relax and get myself together before the family gathers. This is such a dish. Cut up the chicken and pat dry with paper towels. Mix the flour with the salt and both peppers, and dredge each piece of chicken. Pan-fry in the peanut oil just until brown, turning once. In the meantime, mix all remaining ingredients in a stainless steel saucepan and bring to a boil. Pour this over the chicken and cover. Cook slowly for 35 to 40 minutes or until the chicken is very tender. A Sweet Potato Souffl? (see recipe) goes well with this dish. From
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|Serving Size: 1 Serving (586g)|
|Recipe Makes: 4|
|Calories from Fat: 947 (67%)|
|Amt Per Serving||% DV|
|Total Fat 105.2g||140 %|
|Saturated Fat 23.7g||118 %|
|Monounsaturated Fat 46g|
|Polyunsanturated Fat 28.4g|
|Cholesterol 252mg||78 %|
|Sodium 277.5mg||10 %|
|Potassium 865.4mg||23 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 40.9g|
|Protein 67.1g||96 %|
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Calories per serving: 1409
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