Directions:
- Season chicken with salt and pepper. Warm oil, In a 5 1/2 quart dutch oven over medium-high heat. Add Chicken; brown on all sides, about 7 minutes total. Transfer chicken to plate.
- Reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 tbs parsley and 2 tsp tarragon. Cook, stirring occasionally, until squash is soft but not browned, about 4 minutes.
- Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken is cooked through, 25-30 minutes. Stir in 1 tbs parsley and teaspoons tarragon. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.86 Kcal (1151 kJ) | ||
| Calories from fat | 193.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.47g | 33% | |
|---|---|---|---|
| Cholesterol | 68.92mg | 23% | |
| Sodium | 369.14mg | 15% | |
| Potassium | 415.16mg | 9% | |
| Total Carbs | 10.51g | 4% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 8.81g | 18% | |
| Vitamin C | 19.6mg | 33% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 1.8mg | 10% | |
| Calcium | 39.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 107.15 Kcal (449 kJ) | ||
| Calories from fat | 75.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 33% | |
|---|---|---|---|
| Cholesterol | 26.87mg | 23% | |
| Sodium | 143.9mg | 15% | |
| Potassium | 161.85mg | 9% | |
| Total Carbs | 4.1g | 4% | |
| Sugars | 1.62g | 17% | |
| Dietary Fiber | 0.75g | 8% | |
| Protein | 3.44g | 18% | |
| Vitamin C | 7.6mg | 33% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 0.7mg | 10% | |
| Calcium | 15.2mg | 4% | |
* 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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