| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | French | French, Poultry, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | lb | CHICKEN, CUT INTO SERVING PIE |
| Salt & pepper | ||
| 2 | T | Butter |
| 2 | T | Olive oil |
| 1 1/2 | c | Mushrooms, thinly sliced |
| 1/2 | c | Finely chopped onions |
| 1/2 | t | Finely minced garlic |
| 1 | Bay leaf | |
| 2 | Sprigs fresh thyme | |
| 1/2 | c | Dry white wine |
| 2 | c | Cored and diced tomato |
| 1/4 | c | Tomato paste |
| 1/2 | c | Chicken broth |
| 2 | Sprigs fresh parsley |
INSTRUCTIONS
Sprinkle the chicken with salt and pepper to taste. Heat the butter and oil in a heavy skillet and add the chicken pieces, skin side down. Cook until golden brown on one side, about 5 min. Turn the pieces and cook on the other side about 2 min. 2. Pour off the fat from the skillet, then scatter the mushrooms over the chicken. add the onion,garlic,bay leaf and thyme and cook about 5 min. 3. Add the wine and stir well. add the tomatoes,tomato paste,chicken broth and parsley. bring to a boil. cover and simmer for 10 min. 4. dicard the herbs before serving. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 115
Total Fat: 13.1g
Cholesterol: 15.3mg
Sodium: 397.7mg
Potassium: 558.7mg
Carbohydrates: 11.9g
Fiber: 2.6g
Sugar: 6.6g
Protein: 3.4g