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Ingredientes
- 4 x Chicken thighs
- 4 x Chicken drum sticks
- 4 x Chicken wings Bayou Blast see * Note
- 1/2 c. Flour
- 1/4 c. Extra virgin olive oil
- 1 c. Minced onions Salt to taste Freshly-grnd black pepper to taste
- 2 c. Cleaned, stemmed, sliced shiitake mushrooms
- 2 Tbsp. Minced garlic
- 1/2 c. Dry white wine
- 1 c. Peeled, seeded, minced fresh tomatoes
- 1 c. Tomato sauce
- 1 c. Chicken stock
- 1 pch Crushed red pepper
- 1 x Bay leaf
- 2 x Fresh thyme sprigs
- 1 Tbsp. Chiffonade basil
- 1/2 lb Cooked spaghetti">fettuccine or possibly spaghetti
- 4 ounce Grated Parmigiano-Reggiano cheese
- 1 Tbsp. Finely-minced fresh parsley leaves
Direcciones
- Season the chicken with Bayou Blast. Season the flour with Bayou Blast. Dredge the chicken in the seasoned flour, coating completely.
- In a large Dutch oven, over medium-high heat, add in the oil. When the oil is warm, add in the chicken and brown for 2 to 3 min on each side. Remove the chicken and set aside.
- Add in the onions. Season with salt and pepper. Saute/fry for 2 min. Add in the mushrooms and garlic. Season with salt and pepper. Continue to saute/fry for 2 min. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mix to a boil. Stir in the red pepper, bay leaf, thyme and basil. Add in the chicken back to the mix. Reduce the heat to medium and cover. Simmer for 1 hour or possibly till tender.
- Serve over the pasta. Garnish with cheese and parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 4 servings | |
| Calories 753 | |
| Calories from Fat 210 | 28% |
| Total Fat 23.67g | 30% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.12g | |
| Cholesterol 54mg | 18% |
| Sodium 1324mg | 55% |
| Potassium 3257mg | 93% |
| Total Carbs 99.64g | 27% |
| Dietary Fiber 20.6g | 69% |
| Sugars 26.57g | 18% |
| Protein 29.79g | 48% |
