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Ingredientes
- 3 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 x chicken - (abt 3 lbs) quartered
- 1 x onion finely minced
- 1 x carrot finely minced
- 1 x celery rib finely minced
- 1/2 c. dry white wine
- 2 whl cloves crushed
- 1 pch cinnamon
- 4 x canned tomatoes crushed
- 1/2 lb chanterelles Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In an ovenproof skillet, heat the butter and extra virgin olive oil over high heat and add in the chicken pcs. Cook till light golden, remove, and set aside.
- Add in the onion, carrot, and celery and cook over high heat till softened and browned, about 7 to 10 min.
- Add in the chicken parts, drizzle the wine over, and add in the cloves and cinnamon. Stir in the tomatoes and cook over medium heat for 15 min.
- Stir in the mushrooms and cook for another 30 to 40 min, then adjust the seasoning and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 6 servings | |
| Calories 574 | |
| Calories from Fat 371 | 65% |
| Total Fat 41.4g | 52% |
| Saturated Fat 13.17g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 264mg | 11% |
| Potassium 620mg | 18% |
| Total Carbs 6.27g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.16g | 2% |
| Protein 39.21g | 63% |
