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Chicken Del Prado Recipe
|Fryers||2 , cut up|
|Flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Large, diced|
|Celery ribs||2 , sliced|
|Green pepper||1 , cut into strips|
|Mushrooms||1⁄2 Pound, sliced|
|Crushed thyme||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Canned italian plum tomatoes||14 Ounce (1 Can)|
|Dry white wine||1 Cup (16 tbs)|
|Tomato paste||2 Tablespoon|
|Cooked spaghetti||10 Ounce, drained|
Serving size: Complete recipe
Calories 7483 Calories from Fat 4405
% Daily Value*
Total Fat 491 g755.1%
Saturated Fat 122.9 g614.4%
Trans Fat 0 g
Cholesterol 1874.9 mg625%
Sodium 5734.8 mg238.9%
Total Carbohydrates 205 g68.3%
Dietary Fiber 32.2 g128.7%
Sugars 41.2 g
Protein 505 g1010.1%
Vitamin A 166.6% Vitamin C 455.1%
Calcium 60.5% Iron 188.9%
*Based on a 2000 Calorie diet
Save any flour mixture that is leftover.
Brown chicken, a few pieces at a time in oil in a large skillet.
Place browned chicken in large casserole.
In same skillet with no more than 2 tablespoons of leftover oil, saute garlic, onion, celery, green pepper and mushrooms until just tender and crisp.
Add leftover flour mixture, thyme, cayenne and bay leaf.
Stir to coat vegetables.
Add plum tomatoes and liquid, wine and tomato paste.
Stir to blend.
Bring to a boil and pour over chicken in casserole.
Cover and bake in a 350Â° oven for 60 minutes or until chicken is tender.
Serve with bowl of buttered spaghetti.