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Ingredientes
- 4 Tbsp. Butter
- 1/4 lb Salt pork, chopped
- 3/4 c. Onion, minced
- 1 x Carrot, sliced
- 1 x Clove garlic, chopped
- 2 x Shallots, chopped
- 3 lb Fryer chicken, quartered, up to 4
- 2 Tbsp. Flour
- 2 Tbsp. Parsley, minced
- 1 tsp Marjoram
- 1/2 x Bay leaf
- 1/2 tsp Thyme
- 1 tsp Salt
- 1 pch Pepper
- 2 x Cupry white wine
- 3/4 lb Mushrooms, sliced
Direcciones
- Heat the butter in a Dutch oven; add in the salt pork, onions, carrots, garlic, and shallots and brown ightly.
- Remove the vegetables to a separate plate and brown the chicken in the remaining fat.
- Remove the chicken to a plate and stir in the flour, parsley, marjoram, bay leaf, thyme, salt, and pepper. Stir in the wine. Return the chicken to the pot, reduce the heat to low, and simmer for one hour.
- For the last ten min of cooking, return the vegetables to the pot and add in the mushrooms. Season to taste with salt and pepper.
- Serve the chicken on a warm platter with the sauce and vegetables poured over it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 4 servings | |
| Calories 864 | |
| Calories from Fat 625 | 72% |
| Total Fat 69.64g | 87% |
| Saturated Fat 25.67g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 1245mg | 52% |
| Potassium 828mg | 24% |
| Total Carbs 10.41g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.2g | 2% |
| Protein 48.12g | 77% |
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