Chicken with Mincemeat Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Broiler fryer chicken3 Pound, cut up (1 whole)
 Olive oil2 Tablespoon
 Salt1 1⁄2 Teaspoon
 Pepper To Taste
 Canned whole peeled tomatoes28 Ounce (1 can)
 Oregano1 Teaspoon
 Garlic powder1⁄4 Teaspoon
 Crushed red pepper1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Ready to use mincemeat14 Ounce (1 1/3 cups / half 28 ounce jar, flavored with brandy and rum)
 Dry red wine1⁄2 Cup (8 tbs)
 Canned mushroom stems and pieces4 Ounce, drained (1 can)

Nutrition Facts

Serving size: Complete recipe

Calories 4680 Calories from Fat 2770

% Daily Value*

Total Fat 308 g473.7%

Saturated Fat 90.9 g454.6%

Trans Fat 0 g

Cholesterol 1375.2 mg

Sodium 6067.6 mg252.8%

Total Carbohydrates 54 g18.1%

Dietary Fiber 10 g39.9%

Sugars 21.5 g

Protein 368 g735.3%

Vitamin A 143.6% Vitamin C 139.5%

Calcium 50.6% Iron 84.1%

*Based on a 2000 Calorie diet


About 1 1/4 hours before serving: Wash, then dry, chicken pieces.
In large heavy skillet or Dutch oven over medium heat, in hot oil, saute chicken pieces until well browned.
Sprinkle with 1/2 teaspoon salt and dash pepper.
Cover and cook over medium heat 35 to 45 minutes or until chicken is almost tender.
Meanwhile, in medium saucepan, combine tomatoes (break up with wooden spoon), 1 teaspoon salt, oregano, garlic powder, red pepper, black pepper, mincemeat, wine and mushrooms.
Bring to boil; simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.
Drain off any excess fat from chicken.
Add sauce to chicken.
Cook 5 to 10 minutes or until chicken is tender.