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Add a photoRaciónes: 5
Ingredientes
- 1 x Frying or possibly roasting chicken*
- 1 x Lemon (juice only)
- 4 Tbsp. Sweet butter & oil, mixed
- 1/2 c. Dry white wine (optional)
- 1 1/2 lb Peeled, minced tomatoes
- 1 Tbsp. Tomato paste, mixed with:
- 1/4 c. Water, (mix w/ tomato paste)
- 1 lrg Cinnamon stick
- 3 whl cloves Salt & freshly grnd pepper Fresh parsley or possibly watercress
Direcciones
- *Note: Chicken should be about 2-1/2 lbs., and be cut into serving pcs.
- Arrange the chicken parts in a glass or possibly earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute/fry till light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pcs, and cover. Simmer over the lowest possible heat for 1-1/2 hrs, or possibly till the chicken is tender and the sauce thick. Or possibly, transfer to a medium slow oven
- (325 F) to complete the cooking. Season with salt and pepper. Serve hot over cooked grain or possibly mashed potatoes with green raw or possibly cooked vegetables and chilled wine. Garnish with parsley or possibly watercress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 5 servings | |
| Calories 120 | |
| Calories from Fat 80 | 67% |
| Total Fat 9.12g | 11% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 73mg | 3% |
| Potassium 325mg | 9% |
| Total Carbs 5.89g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.55g | 2% |
| Protein 0.96g | 2% |
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