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Chicken Stewed in Red Wine Recipe
|Dried mushrooms||1⁄2 Ounce (Tunghi Porcini, 12 Gram)|
|Olive oil||2 Tablespoon|
|Onion||1 Large, peeled and finely chopped|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Chicken||3 Pound, cut into 6-8 pieces (1 1/2 Kilogram)|
|Barbera d'asti||375 Milliliter (1/2 Bottle)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 3311 Calories from Fat 1629
% Daily Value*
Total Fat 181 g278.8%
Saturated Fat 47.3 g236.7%
Trans Fat 0 g
Cholesterol 911.7 mg
Sodium 1289.2 mg53.7%
Total Carbohydrates 55 g18.2%
Dietary Fiber 7.4 g29.6%
Sugars 13.7 g
Protein 282 g563.2%
Vitamin A 27.1% Vitamin C 44.9%
Calcium 24.6% Iron 68.2%
*Based on a 2000 Calorie diet
Strain and reserve the water in which they soaked.
Heat olive oil in a large casserole, and cook onion and garlic until soft.
Increase heat, and add chicken pieces, browning thoroughly.
Add chopped funghi porcini, reserved mushroom water, and Barbera d'Asti.
Allow wine to bubble and evaporate.
Season to taste, and reduce heat.
Cover tightly, and leave to simmer on top of the stove for hr., or until chicken is tender.
Remove chicken pieces, and arrange on a warmed serving platter.
Increase heat to reduce the sauce (it should be fairly thick), adjust seasoning, then spoon over the chicken.