Directions:
- Heat the oil in a large nonstick dutch oven over medium heat.
- Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
- Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
- Stir/saute about 8 minutes or until the vegetables are very soft.
- Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
- Return the chicken to the pan; bring to a boil.
- Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
- Discard the bay leaf.
- In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.93 Kcal (3387 kJ) | ||
| Calories from fat | 683.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.92g | 117% | |
|---|---|---|---|
| Cholesterol | 178.37mg | 59% | |
| Sodium | 265.24mg | 11% | |
| Potassium | 444.1mg | 9% | |
| Total Carbs | 8.34g | 3% | |
| Sugars | 2.92g | 12% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 17.85g | 36% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 258.08 Kcal (1081 kJ) | ||
| Calories from fat | 217.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.22g | 117% | |
|---|---|---|---|
| Cholesterol | 56.91mg | 59% | |
| Sodium | 84.62mg | 11% | |
| Potassium | 141.68mg | 9% | |
| Total Carbs | 2.66g | 3% | |
| Sugars | 0.93g | 12% | |
| Dietary Fiber | 0.53g | 7% | |
| Protein | 5.69g | 36% | |
| Vitamin C | 3.6mg | 19% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.4mg | 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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