Directions:
- Preheat oven to 375 degrees.
- Heat butter and oil in a pan.
- Place chicken skin side down and fry until browned.
- Transfer to a plate.
- Drain fat from pan and add onion and garlic.
- Cook until lightly browned, stirring frequently.
- Add wine, stock and bring back to a boil.
- Place mixtures into a casserole dish (with a lid) then add chicken and herbs.
- Cover and bake for 25 minutes.
- Or until it is tender and juices run clear when pierced.
- Remove chicken pieces to a serving platter.
- Strain liquid and discard herbs.
- In a blender puree the solids (onion and garlic) until smooth.
- Remove any fat from the liquid.
- Combine liquid and puree again and reheat.
- Pour over chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 653.21 Kcal (2735 kJ) | ||
| Calories from fat | 390.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.37g | 67% | |
|---|---|---|---|
| Cholesterol | 237.89mg | 79% | |
| Sodium | 217.11mg | 9% | |
| Potassium | 648.02mg | 14% | |
| Total Carbs | 11.42g | 4% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 48.31g | 97% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 3.1mg | 17% | |
| Calcium | 81.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 188.66 Kcal (790 kJ) | ||
| Calories from fat | 112.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.53g | 67% | |
|---|---|---|---|
| Cholesterol | 68.71mg | 79% | |
| Sodium | 62.71mg | 9% | |
| Potassium | 187.16mg | 14% | |
| Total Carbs | 3.3g | 4% | |
| Sugars | 0.48g | 7% | |
| Dietary Fiber | 0.26g | 4% | |
| Protein | 13.95g | 97% | |
| Vitamin C | 4.8mg | 28% | |
| Iron | 0.9mg | 17% | |
| Calcium | 23.4mg | 8% | |
* 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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