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Chicken With Tomatoes Shallots And Vermouth Recipe
|Frying chicken||1 , cut into serving size pieces|
|Olive oil||1 Cup (16 tbs)|
|Chopped shallots||1⁄2 Cup (8 tbs) (Can Substitute Red Onion)|
|Very ripe tomatoes||3 , diced|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 4843 Calories from Fat 3608
% Daily Value*
Total Fat 405 g622.9%
Saturated Fat 86.3 g431.6%
Trans Fat 0 g
Cholesterol 937.5 mg
Sodium 1301.7 mg54.2%
Total Carbohydrates 29 g9.7%
Dietary Fiber 6.8 g27.3%
Sugars 11.3 g
Protein 243 g485.8%
Vitamin A 81.9% Vitamin C 90.2%
Calcium 15.4% Iron 32.5%
*Based on a 2000 Calorie diet
Remember, heat the pan first and then add the oil.
When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan.
Saute for 3 minutes and then add the tomatoes and vermouth.
Cook this until the tomatoes are soft and tender and then return the chicken to the pan.
Add the oregano, salt, and pepper, and cover.
Simmer until the chicken is tender, about 20 minutes.
Serve with Green Rice, Onions in Herbs and Wine, and rolls.