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Chicken With Tomatoes & Herbs Recipe
|Ripe tomatoes||3 Medium|
|Chicken||3 1⁄2 Pound, cut in serving|
|Onion||1 Small, finely chopped|
|Tomato puree||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|White wine||1 Cup (16 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cold water||1 Tablespoon|
|Parsley||2 Tablespoon, finely chopped|
Serving size: Complete recipe
Calories 3686 Calories from Fat 1945
% Daily Value*
Total Fat 217 g333.4%
Saturated Fat 67.8 g339%
Trans Fat 0 g
Cholesterol 1128.2 mg
Sodium 1425.7 mg59.4%
Total Carbohydrates 47 g15.7%
Dietary Fiber 10.9 g43.6%
Sugars 22.7 g
Protein 331 g662.6%
Vitamin A 190.6% Vitamin C 183.5%
Calcium 41.5% Iron 111.4%
*Based on a 2000 Calorie diet
Brown the chicken pieces in hot combined butter and oil.
Place the chicken in the casserole and saute the onion in the same oil for five minutes.
Add the onion to the chicken in the casserole.
Add half of the tomato wedges, tomato puree, tomato paste, bay leaf, basil, white wine and chicken broth.
Cover and cook in a preheated 350° oven for 50 minutes.
Add the remaining tomatoes and cook for five more minutes.
Add salt and pepper if necessary.
Place the casserole over low heat on top of the stove and stir in the arrowroot or cornstarch dissolved in cold water.
Stir until thickened.
Garnish with parsley and serve with saffron rice.