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Ingredientes
- 1 x Chicken, cut into 8 pcs, (3 1/2 lbs) Salt Grnd black pepper
- 3 Tbsp. Extra virgin olive oil
- 4 med Chopped shallots
- 1/2 c. Dry white wine
- 1/4 c. Tarragon vinegar or possibly white wine vinegar
- 2 med Tomatoes, peeled, seeded, and minced coarse
- 1 Tbsp. Dry tarragon
Direcciones
- Sprinkle chicken pcs with 3/4 tsp. salt and 1/2 tsp. pepper.
- Heat oil in a large skillet. Add in chicken; cook over medium-high heat, turning occasionally till seared on all sides, about 12 min. Remove chicken; cover and keep it hot.
- Remove and throw away all but 2 Tbsp. of the pan drippings. Add in shallots; saute/fry till softened, about 1 minute. Add in wine, bring to boil, and simmer till wine reduces to 1/4 c., about 1 minute.
- Add in vinegar, tomatoes, and tarragon; return chicken to skillet. Cover and simmer till chicken is cooked through, about 8 min. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 4 servings | |
| Calories 792 | |
| Calories from Fat 510 | 64% |
| Total Fat 56.71g | 71% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 221mg | 9% |
| Potassium 769mg | 22% |
| Total Carbs 3.36g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.76g | 1% |
| Protein 57.97g | 93% |
