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Suggest a better descriptionBrown the chicken pieces in the olive oil over moderate heat, about 7-10 minutes. Transfer chicken to a platter and pour off all but 1 tablespoon of olive oil. To the pan add the garlic, peppercorns, and onions. Cook 4 minutes, then add the carrots, red wine vinegar, bay leaves, and dry white wine. Bring to a boil and simmer 35 to 40 minutes, until vegetables are tender. Add chicken pieces and simmer 3 minutes. Remove pan from heat and add the pepper strips. Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator. Bring the mixture to room temperature before serving. Yield: 4 servings Recipe By : TVFN - Taste - Show # 4872 Posted to MC-Recipe Digest V1 #314 Date: Sun, 24 Nov 1996 15:53:47 -0500 From: Doc1946@aol.com
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Serving Size: 1 Serving (451g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 228 | ||
Calories from Fat: 41 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.9mg | 2 % | |
Potassium 558.1mg | 15 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 14.8g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database 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: 228
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