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Receta Emeril's Chicken Cacciatore

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Raciónes: 4

Ingredientes

Cost per serving $5.23 view details
  • 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

  1. Season the chicken with Bayou Blast. Season the flour with Bayou Blast. Dredge the chicken in the seasoned flour, coating completely.
  2. 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.
  3. 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.
  4. Serve over the pasta. Garnish with cheese and parsley.
  5. 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%
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