Directions:
- Season the chicken with salt and pepper. Heat the oil and butter in a large heavy baking dish over moderate heat and brown the chicken on all sides.
- Transfer the chicken to a plate and set aside. Saute the onions in the same baking dish until tender but not brown, about 10 minutes.
- Stir in the stock, wine, and oregano and return the chicken to the skillet. Cover and simmer over low heat until the chicken is tender, 45 to 60 minutes.
- Adjust the seasoning with salt and pepper and add the peas about 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 725.29 Kcal (3037 kJ) | ||
| Calories from fat | 437.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.59g | 75% | |
|---|---|---|---|
| Cholesterol | 249.46mg | 83% | |
| Sodium | 282.34mg | 12% | |
| Potassium | 667.1mg | 14% | |
| Total Carbs | 12.41g | 4% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 50.91g | 102% | |
| Vitamin C | 16.5mg | 28% | |
| Iron | 3.3mg | 19% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 179.57 Kcal (752 kJ) | ||
| Calories from fat | 108.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.03g | 75% | |
|---|---|---|---|
| Cholesterol | 61.76mg | 83% | |
| Sodium | 69.9mg | 12% | |
| Potassium | 165.16mg | 14% | |
| Total Carbs | 3.07g | 4% | |
| Sugars | 1.37g | 22% | |
| Dietary Fiber | 0.61g | 10% | |
| Protein | 12.61g | 102% | |
| Vitamin C | 4.1mg | 28% | |
| Iron | 0.8mg | 19% | |
| Calcium | 12.5mg | 5% | |
* 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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