Directions:
- In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm.
- In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth.
- Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 837.4 Kcal (3506 kJ) | ||
| Calories from fat | 617.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.57g | 105% | |
|---|---|---|---|
| Cholesterol | 143.15mg | 48% | |
| Sodium | 679.9mg | 28% | |
| Potassium | 343mg | 7% | |
| Total Carbs | 33.37g | 11% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 16.57g | 33% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 278.58 Kcal (1166 kJ) | ||
| Calories from fat | 205.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.81g | 105% | |
|---|---|---|---|
| Cholesterol | 47.62mg | 48% | |
| Sodium | 226.18mg | 28% | |
| Potassium | 114.11mg | 7% | |
| Total Carbs | 11.1g | 11% | |
| Sugars | 0.8g | 10% | |
| Dietary Fiber | 0.5g | 6% | |
| Protein | 5.51g | 33% | |
| Vitamin C | 5.5mg | 27% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.1mg | 3% | |
* 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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