Directions:
- Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
- Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
- Transfer chicken to a platter while you prepare the sauce.
- Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
- Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.67 Kcal (2465 kJ) | ||
| Calories from fat | 494.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.93g | 85% | |
|---|---|---|---|
| Cholesterol | 118.91mg | 40% | |
| Sodium | 89.33mg | 4% | |
| Potassium | 219.2mg | 5% | |
| Total Carbs | 5.2g | 2% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 11.64g | 23% | |
| Vitamin C | 4.4mg | 7% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 313 Kcal (1310 kJ) | ||
| Calories from fat | 262.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.21g | 85% | |
|---|---|---|---|
| Cholesterol | 63.23mg | 40% | |
| Sodium | 47.5mg | 4% | |
| Potassium | 116.55mg | 5% | |
| Total Carbs | 2.77g | 2% | |
| Sugars | 0.83g | 6% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 6.19g | 23% | |
| Vitamin C | 2.4mg | 7% | |
| Calcium | 10.3mg | 2% | |
* 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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