Directions:
- Rinse and pat dry birds.
- Trim away dark skin around neck area.
- Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done.
- Takes about 10 minutes.
- Sprinkle with salt and pepper as they cook, just lightly.
- Pour off all fat.
- Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
- Sprinkle with garlic and herbs.
- Stir in brandy, stock.
- Cook 4 minutes uncovered over med.
- Heat.
- Scraping all the bits off the bottom of pan.
- Lower heat to low cover the pan and cook 8 more minutes.
- Add the wine turning the birds over to moisten all.
- Cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
- And done, another 10 minutes.
- Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.63 Kcal (1263 kJ) | ||
| Calories from fat | 209.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.25g | 36% | |
|---|---|---|---|
| Cholesterol | 883.31mg | 294% | |
| Sodium | 283.98mg | 12% | |
| Potassium | 217.39mg | 5% | |
| Total Carbs | 2.48g | 1% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 15.49g | 31% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 5.1mg | 28% | |
| Calcium | 103.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 183.59 Kcal (769 kJ) | ||
| Calories from fat | 127.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.15g | 36% | |
|---|---|---|---|
| Cholesterol | 537.63mg | 294% | |
| Sodium | 172.85mg | 12% | |
| Potassium | 132.31mg | 5% | |
| Total Carbs | 1.51g | 1% | |
| Sugars | 0.33g | 2% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 9.43g | 31% | |
| Vitamin C | 2.2mg | 6% | |
| Iron | 3.1mg | 28% | |
| Calcium | 63.1mg | 10% | |
* 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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