Pre-preparation: Peel and chop the onions. Peel the tomatoes and crush them. Clean the mushrooms. Peel and chop the garlic. 1.Put the butter in a pan and brown the meat for a few minutes, set aside. 2.In olive oil (a dash) saute the chopped onions, tomatoes,and garlic for 4 minutes. 3. Add mushrooms, white wine, bouquet garni, 1 table spoon tomato paste, salt and pepper. Simmer on low heat for 10 minutes 4.Add the meat, cover. 5. Simmer on low heat for 40 minutes. 6.Add the olives (without stones) and simmer 10 minutes more. Note: Put the olives in water a long time before to evacuate the salt. NOTES : Note from Dianne: I use boneless skinless chicken breasts and cut them into cubes. This is my favorite of all recipes! Dianne Larson Ward, Aberdeen, Washington email@example.com Recipe by: Mich?le , Brussels, Belgium Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward
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|Serving Size: 1 Serving (4265g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 575 (48%)|
|Amt Per Serving||% DV|
|Total Fat 63.9g||85 %|
|Saturated Fat 20.3g||101 %|
|Monounsaturated Fat 33.3g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 61mg||19 %|
|Sodium 1218.4mg||42 %|
|Potassium 6277.7mg||165 %|
|Total Carbohydrate 128.3g||38 %|
|Dietary Fiber 33.5g||134 %|
|Sugars, other 94.8g|
|Protein 28.1g||40 %|
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Calories per serving: 1198
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