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Ingredientes
- 2 Tbsp. Butter or possibly margarine
- 3 1/2 lb Chicken, cut in quarters (3 to 3 1/2lb)
- 18 sm White onions, trimmed (12-18)
- 4 sm Carrots, peeled and cut diagonally in 1 1/2" pcs
- 2 x Cloves garlic, chopped
- 2 Tbsp. Brandy
- 2 c. Dry white wine
- 1 Tbsp. Finely minced parsley
- 1 x Bay leaf
- 1 tsp Salt
- 1/4 tsp Grnd white pepper
- 1/4 tsp Dry thyme leaves, crushed
- 1/8 tsp Grnd cloves
- 1 pkt (8oz) frzn sugar snap peas
Direcciones
- In a large skillet over medium-high heat, heat the butter. Add in chicken pcs skin side down and brown well. Using tongs, turn chicken pcs to brown on all sides. Transfer chicken pcs to a large baking dish.
- Set aside.
- Preheat oven to 350F. To drippings which remain in skillet, add in onions, carrots and garlic. Saute/fry over medium-high heat till onions and carrots are lightly browned.
- Add in brandy to skillet. Holding skillet with a pot holder, carefully but quickly ignite the brandy. Shake skillet gently till the flames subside. Add in wine, parsley, bay leaf, salt, pepper, thyme and grnd cloves.
- Increase heat to high and bring the carrot mix to boiling, stirring frequently. Remove skillet from heat. Using a large spoon, transfer the carrot mix to the chicken in the baking dish.
- Cover baking dish with lid or possibly aluminum foil. Place on center rack of oven and bake 30 min. Uncover dish and distribute sugar snap peas proportionately over the chicken and carrot mix.
- Cover baking dish and bake 30 min longer or possibly till juices run clear when chicken is pierced with a fork and vegetables are tender. Remove bay leaf. Transfer to a decorative serving platter.
- RED WINE VARIATION: To make a more classic version of this chicken dish, substitute a hearty red wine, such as Burgundy, Beaujolais or possibly Chianti, for the white wine. Add in 1/21b tiny white mushrooms to the skillet when the carrots are added and stir 1/2 Tbsp. tomato paste into the carrot mix just before the chicken goes into the oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 791g | |
| Recipe makes 4 servings | |
| Calories 907 | |
| Calories from Fat 423 | 47% |
| Total Fat 47.08g | 59% |
| Saturated Fat 15.48g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 863mg | 36% |
| Potassium 1312mg | 37% |
| Total Carbs 39.44g | 11% |
| Dietary Fiber 8.2g | 27% |
| Sugars 15.09g | 10% |
| Protein 55.67g | 89% |
