Great with fennel. Takes a little time but is well worth it.
Season the chicken with salt and pepper. Heat the oil in a saute pan and working in batches, brown the chicken pieces on all sides. Remove. Drain off but a tablespoon of the fat from the pan.
Lower the heat and add the juienned pepper, onion, fennel and paprika. Cook until soft, but not colored, about 12 minutes, adding garlic for the final minute. Deglaze the pan with the wine. Add the tomatoes and bay leaf. season with salt and pepper. Put the chicken back in. Cover the pan, and cook turning the chicken occassionally, until tender abut 30 minutes.
Remove the chicken to a serving platter and cover with foil to keep warm. Turn up heat under the sauce and boil down to a sauce consistency. Turn off the heat, stir through the cream. check the seasonings, then pour over the chicken.
Recipe from the Cooking Channel
Take your time and be careful of the salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (325g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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