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Ingredientes
- 2 lbs. chicken parts
- 2 tbsp. shortening
- 1 can (10 3/4 ounce.) Campbells tomato soup
- 1/4 c. water
- 1/4 c. dry red wine (or possibly 1 tbsp. vinegar)
- Mushrooms
- 2 lg. cloves garlic, chopped
- 1 teaspoon oregano, crushed
- 1/4 teaspoon salt
- 1/2 med. green pepper, cut into strips
- 1/2 c. minced onion
Direcciones
- Brown chicken in skillet; pour off fat, add in remaining ingredients. Cover. Cook over low heat for 45 min. Stir now and then. Uncover. Cook over low heat till sauce thickens to desired consistency 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 180 | 59% |
| Total Fat 20.09g | 25% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 1.43g | |
| Cholesterol 77mg | 26% |
| Sodium 451mg | 19% |
| Potassium 370mg | 11% |
| Total Carbs 9.06g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.95g | 3% |
| Protein 20.31g | 32% |
Evaluaciones
15 de Noviembre de 2015
I have made this dish since I first saw it in a magazine in the 70's. It was a bit different, it was baked and the green pepper was cut in rings and placed on top 15 minutes before the end of cooking time. Left overs are great for another day and put over baked potatoes, just debone and chop up the chicken.Yo he cocinado/probado esta recetaEsta es una variación
