From: email@example.com (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.
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 150
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