Directions:
- Mix all the sauce ingredients in a small bowl. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2757.17 Kcal (11544 kJ) | ||
| Calories from fat | 2255.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 250.6g | 386% | |
|---|---|---|---|
| Cholesterol | 594.56mg | 198% | |
| Sodium | 5377.23mg | 224% | |
| Potassium | 983.09mg | 21% | |
| Total Carbs | 59.99g | 20% | |
| Sugars | 32.12g | 128% | |
| Dietary Fiber | 4.52g | 18% | |
| Protein | 68.03g | 136% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 2.3mg | 13% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 373.5 Kcal (1564 kJ) | ||
| Calories from fat | 305.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.95g | 386% | |
|---|---|---|---|
| Cholesterol | 80.54mg | 198% | |
| Sodium | 728.42mg | 224% | |
| Potassium | 133.17mg | 21% | |
| Total Carbs | 8.13g | 20% | |
| Sugars | 4.35g | 128% | |
| Dietary Fiber | 0.61g | 18% | |
| Protein | 9.22g | 136% | |
| Vitamin C | 0.2mg | 3% | |
| Iron | 0.3mg | 13% | |
| Calcium | 8.7mg | 6% | |
* 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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