| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
|
Chicken thighs |
| 75 |
ml |
White wine |
| 1 |
|
Lemon; juice of |
| 1 |
|
Sprig rosemary |
INSTRUCTIONS
1 Heat the olive oil in a saute pan. Remove the skin and trim the excess
fat from the chicken. Remove the bone also.
2 Fry the meat in the pan top-side down first, for 3-4 minutes each side.
Drain any excess oil from the pan and add the white wine.
3 Cook for a minute or two, adding more wine if drying out. Add the lemon
juice and rosemary and cook for 3-4 minutes.
Converted by MC_Buster.
Per serving: 394 Calories (kcal); 29g Total Fat; (68% calories from fat);
25g Protein; 4g Carbohydrate; 118mg Cholesterol; 111mg Sodium Food
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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