Directions:
- Pat chicken dry and sprinkle on all sides with salt and pepper. Heat oil in a deep 12 inch skillet until hot, then brown the chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
- Reduce heat to moderate and add onion, bell pepper and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits until onion and garlic are golden, 8-10 minutes.
- Add wine and simmer until liquid is reduced by 1/2. Add tomatoes with their juice and simmer, breaking up the tomatoes, for 5 minutes. Add chicken stock and return chicken pieces to the pan.
- Simmer, loosely covered until the chicken is cooked through, 35-45 minutes. Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.74 Kcal (627 kJ) | ||
| Calories from fat | 52.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 9% | |
|---|---|---|---|
| Cholesterol | 45.05mg | 15% | |
| Sodium | 898.92mg | 37% | |
| Potassium | 546.45mg | 12% | |
| Total Carbs | 14.92g | 5% | |
| Sugars | 7.65g | 31% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 7.03g | 14% | |
| Vitamin C | 36.5mg | 61% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 10.7mg | 60% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 60.12 Kcal (252 kJ) | ||
| Calories from fat | 21.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 9% | |
|---|---|---|---|
| Cholesterol | 18.08mg | 15% | |
| Sodium | 360.89mg | 37% | |
| Potassium | 219.38mg | 12% | |
| Total Carbs | 5.99g | 5% | |
| Sugars | 3.07g | 31% | |
| Dietary Fiber | 1.41g | 14% | |
| Protein | 2.82g | 14% | |
| Vitamin C | 14.6mg | 61% | |
| Vitamin A | 0.4mg | 35% | |
| Iron | 4.3mg | 60% | |
| Calcium | 24.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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