Directions:
- Melt the butter in a nonreactive, large, deep skillet over medium heat.
- Add the onions and bell peppers and cook until the onions are translucent and the peppers are soft, 5 minutes.
- Use a slotted spoon to remove the vegetables to a bowl.
- Add the chicken and brown on all sides, 3 minutes per side.
- Return the vegetables to the pan, add the garlic, and cook for 1 minute.
- Add the stewed tomatoes, tomato sauce, bay leaves, oregano, salt, celery seeds, and pepper and stir well.
- Cover, reduce the heat to low, and simmer until the chicken is cooked through and the sauce is thick, 45 minutes.
- Slowly pour the wine into the skillet and stir to combine.
- Cook for 2 minutes more and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1905.55 Kcal (7978 kJ) | ||
| Calories from fat | 590.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.62g | 101% | |
|---|---|---|---|
| Cholesterol | 141.84mg | 47% | |
| Sodium | 18376.53mg | 766% | |
| Potassium | 1988.25mg | 42% | |
| Total Carbs | 277.09g | 92% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 48.12g | 96% | |
| Vitamin C | 70.3mg | 117% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 29.8mg | 166% | |
| Calcium | 666.6mg | 67% | |
| Amount Per 100 g | |||
| Calories | 293.24 Kcal (1228 kJ) | ||
| Calories from fat | 90.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 101% | |
|---|---|---|---|
| Cholesterol | 21.83mg | 47% | |
| Sodium | 2827.92mg | 766% | |
| Potassium | 305.97mg | 42% | |
| Total Carbs | 42.64g | 92% | |
| Sugars | 1.01g | 26% | |
| Dietary Fiber | 0.41g | 11% | |
| Protein | 7.41g | 96% | |
| Vitamin C | 10.8mg | 117% | |
| Vitamin A | 0.3mg | 59% | |
| Iron | 4.6mg | 166% | |
| Calcium | 102.6mg | 67% | |
* 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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