Directions:
- Season chicken pieces with salt and pepper and coat with flour.
- Head the skillet on medium heat and add olive oil and butter. Brown chicken pieces in skillet for about 5-7 minutes per side.
- Remove chicken pieces to plate and pour off excess fat from skillet. Deglaze skillet with verjus.
- Add shallots, tomatoes and paste to the skillet. Return chicken pieces and simmer 5 minutes on high heat to reduce liquid by half. Add stock and return to gentle simmer another 5-8 minutes, turning chicken pieces once.
- Remove chicken pieces to low oven and reduce sauce on pan to concentrate flavors and thicken.
- Remove from heat and and add remaining 1 T butter and fresh chopped herbs. Serve sauce over warm chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1188.89 Kcal (4978 kJ) | ||
| Calories from fat | 690.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.77g | 118% | |
|---|---|---|---|
| Cholesterol | 374.2mg | 125% | |
| Sodium | 800.32mg | 33% | |
| Potassium | 1388.34mg | 30% | |
| Total Carbs | 42.31g | 14% | |
| Sugars | 11.43g | 46% | |
| Dietary Fiber | 6g | 24% | |
| Protein | 79.71g | 159% | |
| Vitamin C | 28.9mg | 48% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.8mg | 38% | |
| Calcium | 163.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 183.38 Kcal (768 kJ) | ||
| Calories from fat | 106.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.84g | 118% | |
|---|---|---|---|
| Cholesterol | 57.72mg | 125% | |
| Sodium | 123.44mg | 33% | |
| Potassium | 214.14mg | 30% | |
| Total Carbs | 6.53g | 14% | |
| Sugars | 1.76g | 46% | |
| Dietary Fiber | 0.93g | 24% | |
| Protein | 12.29g | 159% | |
| Vitamin C | 4.5mg | 48% | |
| Iron | 1mg | 38% | |
| Calcium | 25.2mg | 16% | |
* 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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