Directions:
- Heat oil in a large nonstick skillet over medium-high heat. Add shallots, thyme, and anchovy paste; sauté 2 minutes. Sprinkle chicken with pepper, and dredge in flour. Add chicken to pan, and sauté 2 minutes on each side. Add the potato and next 6 ingredients (potato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in olives; cover and simmer 15 minutes or until potato is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.86 Kcal (778 kJ) | ||
| Calories from fat | 47.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 8% | |
|---|---|---|---|
| Cholesterol | 20.9mg | 7% | |
| Sodium | 318.82mg | 13% | |
| Potassium | 473.92mg | 10% | |
| Total Carbs | 19.45g | 6% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 11.07g | 22% | |
| Vitamin C | 11.7mg | 20% | |
| Iron | 2.2mg | 12% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 92.62 Kcal (388 kJ) | ||
| Calories from fat | 23.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 8% | |
|---|---|---|---|
| Cholesterol | 10.41mg | 7% | |
| Sodium | 158.88mg | 13% | |
| Potassium | 236.16mg | 10% | |
| Total Carbs | 9.69g | 6% | |
| Sugars | 1.98g | 16% | |
| Dietary Fiber | 1.36g | 11% | |
| Protein | 5.51g | 22% | |
| Vitamin C | 5.8mg | 20% | |
| Iron | 1.1mg | 12% | |
| Calcium | 32.5mg | 7% | |
* 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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