| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Eggs | Breads, Chicken, Ethnic, Main dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | lb | Chicken |
| Cut into serving pieces | ||
| Salt | ||
| Freshly ground white pepper | ||
| 2 | T | Sweet butter |
| 1/2 | c | Olive oil |
| 2 | T | Olive oil |
| 2 | Garlic cloves | |
| Finely minced | ||
| 2 | Onions | |
| Finely sliced | ||
| 4 | Ripe tomatoes | |
| Peeled, seeded+chopped | ||
| 1/2 | c | Dry white wine |
| 1 | Bouquet garni** | |
| 1 1/2 | c | Chicken stock |
| 2 | Zucchini | |
| Unpeeled, cubed and | ||
| Sprinkled with salt and | ||
| Drained for 30 minutes | ||
| 1 | Eggplant | |
| Unpeeled, cubed and | ||
| Sprinkle with salt and | ||
| Drained for 30 minutes | ||
| 1 | Green pepper | |
| Roasted, peeled and | ||
| Sliced | ||
| Into strips | ||
| 1 | T | Cornstarch |
| Mixed with stock to make a | ||
| Paste | ||
| 3 | T | Minced fresh herbs |
| Parsely, chives marjoram | ||
| 1/2 | c | Pimento |
| Cut into thin strips |
INSTRUCTIONS
* Bouquet Garni: In a piece of cheesecloth, tie the following: 3-4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 ts dry thyme. PM string long enough to hand the garni in the pot and tie the string wto the pot handle for easy removal. Directions continued in next note Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 697
Calories From Fat: 375
Total Fat: 42.2g
Cholesterol: 76.8mg
Sodium: 1891.1mg
Potassium: 1738mg
Carbohydrates: 36.1g
Fiber: 6.5g
Sugar: 17.4g
Protein: 41.3g