Try this Tuscany Chicken #2 recipe, or contribute your own.

Still searching for what to cook ?

Name: Tuscany Chicken #2
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 ts Dried sage; 1 ts Salt; 15 Oil cured olives; pitted (?); 1 tb olive oil; 6 Shallots; peeled and; 3/4 c Beef stock; 2 ts Rosemary; 1/4 c Tomato paste; 1 Chicken; 3-4 pounds, trimmed; 1/4 c Capers; drained; Fresh ground pepper to taste; 3/4 c Dry Red Wine; 3 Ribs celery; cut into 1 1/2; 1/3 c Golden raisins

Find the most delicious recipes here

INGREDIENTS

2 ts Dried sage
1 ts Salt
15 Oil cured olives; pitted (?)
1 tb olive oil
6 Shallots; peeled and
3/4 c Beef stock
2 ts Rosemary
1/4 c Tomato paste
1 Chicken; 3-4 pounds, trimmed
1/4 c Capers; drained
Fresh ground pepper to taste
3/4 c Dry Red Wine
3 Ribs celery; cut into 1 1/2
1/3 c Golden raisins

Servings

INSTRUCTIONS

From: rayna@iconz.co.nz (rayna knighton) Date: Fri, 26 Jul 1996 13:32:20 +1200 1. In a large bowl, combine the chicken pieces, wine, celery, shallots, olives, raisins, and capers. Sprinkle with 1 tsp sage, 1 tsp rosemary, 1/2 tsp salt, and pepper. Mix well, cover, refrigerate and marinate overnight. 2. Preheat oven to 350F. (180C) 3. Heat oil in heavy ovenproof skillet. Lift chicken from the marinade and saute over med heat till golden. Reserve the marinade. 4. While the chicken is sauteing, stir togther the reserved marinade, the stock, tomato paste, remaining 1 tsp sage, 1 tsp rosemary, 1/2 tsp salt, and pepper to taste. When the chicken is browned, pour this mixture over and bring to a boil. 5. Transfer the skillet to the oven and basting and degreasing twice, bake 34 minutes (degrease by using a large metal spoon to carefully skim off any accumulted fat) 6. Bring skillet to the table and serve immediately. EAT-L Digest 25 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Tuscany Chicken #2

2 ts Dried sage
1 ts Salt
15 Oil cured olives; pitted (?)
1 tb olive oil
6 Shallots; peeled and
3/4 c Beef stock
2 ts Rosemary
1/4 c Tomato paste
1 Chicken; 3-4 pounds, trimmed
1/4 c Capers; drained
 Fresh ground pepper to taste
3/4 c Dry Red Wine
3 Ribs celery; cut into 1 1/2
1/3 c Golden raisins

From: rayna@iconz.co.nz (rayna knighton)    Date: Fri, 26 Jul 1996 13:32:20 +1200  1.  In a large bowl, combine the chicken pieces, wine, celery, shallots,  olives, raisins, and capers.  Sprinkle with 1 tsp sage, 1 tsp rosemary, 1/2  tsp salt, and pepper.  Mix well, cover, refrigerate and marinate overnight.    2.  Preheat oven to 350F.  (180C)    3.  Heat oil in heavy ovenproof skillet.  Lift chicken from the marinade  and saute over med heat till golden. Reserve the marinade.    4.  While the chicken is sauteing, stir togther the reserved marinade, the  stock, tomato paste, remaining 1 tsp sage, 1 tsp rosemary, 1/2 tsp salt,  and pepper to taste. When the chicken is browned, pour this mixture over  and bring to a boil.    5.  Transfer the skillet to the oven and basting and degreasing twice, bake  34 minutes (degrease by using a large metal spoon to carefully skim off any  accumulted fat)    6.  Bring skillet to the table and serve immediately.    EAT-L Digest 25 July 96    From the EAT-L recipe list.  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (288g)
Recipe Makes: 4 Servings

Calories: 150
Calories from Fat: 13 (9%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 748.5mg		26 %
Potassium 1000.5mg		26 %
Total Carbohydrate 23.4g		7 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 20.3g
Protein 6.3g		9 %
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.

About Our Nutrition Facts

Calories per serving: 150

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this weekend

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Pineapple Dump Cake(2 2 2 2 20 Cake)

Sangrita #2

Tzatziki #2

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!