While you could make this dish with boneless, skinless everything, you'd be missing out. The chicken skin holds the fat, and fat equals flavor. Plus skin-on chicken retains the sauce better, and gives a warm, rustic look to the dish. While it's not an official rule, we'd recommend purchasing pastured and/or organic chicken, especially when you are making dishes that include the chicken skin.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (807g) | ||
Recipe Makes: 1 | ||
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Calories: 537 | ||
Calories from Fat: 314 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.9g | 47 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 190.5mg | 59 % | |
Sodium 783.7mg | 27 % | |
Potassium 694.7mg | 18 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 10g | ||
Protein 41.1g | 59 % | |
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: 537
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