Directions:
- Remove and discard excess fat and skin from chicken.
- Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
- Heat half the oil in a large pan; cook chicken in batches until browned.
- Drain on paper towel.
- Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
- Add the reserved flour and paste and cook stirring for about 1 minute.
- Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
- Return the chicken to the pan and simmer covered for approximately.
- 1-1/4 hours.
- Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
- Just before serving sprinkle the gremolada over.
- GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1747.36 Kcal (7316 kJ) | ||
| Calories from fat | 1388.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 154.24g | 237% | |
|---|---|---|---|
| Cholesterol | 362.36mg | 121% | |
| Sodium | 680.99mg | 28% | |
| Potassium | 1061.96mg | 23% | |
| Total Carbs | 46.52g | 16% | |
| Sugars | 12.61g | 50% | |
| Dietary Fiber | 5.2g | 21% | |
| Protein | 42.84g | 86% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.9mg | 22% | |
| Calcium | 161.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 244.44 Kcal (1023 kJ) | ||
| Calories from fat | 194.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 237% | |
|---|---|---|---|
| Cholesterol | 50.69mg | 121% | |
| Sodium | 95.27mg | 28% | |
| Potassium | 148.56mg | 23% | |
| Total Carbs | 6.51g | 16% | |
| Sugars | 1.76g | 50% | |
| Dietary Fiber | 0.73g | 21% | |
| Protein | 5.99g | 86% | |
| Vitamin C | 3.5mg | 41% | |
| Iron | 0.5mg | 22% | |
| Calcium | 22.6mg | 16% | |
* 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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