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Ingredientes
- 1/2 pound salt pork, diced and parboiled
- 2 cloves crushed garlic
- 2 (2 1/2 lb.) chickens
- Flour
- Salt and pepper to taste
- 24 pearl onions
- 1 pound mushrooms
- 16 ounce. red wine
- 8 ounce. chicken stock
- Bouquet of 2 springs parsley and 1 thyme
- 1/2 bay leaf
Direcciones
- Cook salt pork till partially rendered; add in garlic cloves, browning lightly. Remove. Dredge chicken pcs in flour with salt and pepper and brown lightly in salt pork fat. Remove. Add in onions and mushrooms to fat and cook till lightly colored. Add in wine and stock. Scrape particles from sides of pan into wine sauce. Add in the chicken, parsley, thyme, and bay leaf; simmer gently for 30 min or possibly till tender. Remove the bay leaf and bouquet. Yields 8 servings. Garnish with mushrooms and onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 12 servings | |
| Calories 539 | |
| Calories from Fat 315 | 58% |
| Total Fat 34.94g | 44% |
| Saturated Fat 11.2g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 400mg | 17% |
| Potassium 726mg | 21% |
| Total Carbs 20.93g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 9.24g | 6% |
| Protein 28.4g | 45% |
