Chicken with White Wine Recipe
Summary
Ingredients
| Oil | 1⁄2 Cup (8 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Plain flour | 4 Teaspoon | |
| Chicken pieces | 4 Pound | |
| Onions | 2 , chopped | |
| White wine | 1 Cup (16 tbs) | |
| Tomato paste | 4 Teaspoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| White vinegar | 1⁄4 Cup (4 tbs) | |
| Garlic | 2 Clove (10 gm), crushed | |
| Capers | 1 1⁄2 Teaspoon | |
| Parsley | 2 1⁄2 Teaspoon, chopped |
Nutrition Facts
Serving size
Calories 678 Calories from Fat 439
% Daily Value*
Total Fat 49 g75.3%
Saturated Fat 11.8 g58.8%
Trans Fat 0 g
Cholesterol 171 mg57%
Sodium 702.9 mg29.3%
Total Carbohydrates 8 g2.7%
Dietary Fiber 0.83 g3.3%
Sugars 2.6 g
Protein 44 g87.5%
Vitamin A 9.8% Vitamin C 15.5%
Calcium 4.6% Iron 13.7%
*Based on a 2000 Calorie diet
Directions
Rub the seasoned flour on the chicken pieces and saute in the hot oil with the onions until golden brown.
Pour in the white wine and cook over a high heat for 5 minutes.
Mix together the tomato paste and chicken stock and stir into the chicken.
Cover and cook over a medium heat until chicken is tender about 45 minutes.
Put chicken on a serving dish and keep hot.
Pour vinegar into fry pan and boil for 1 minute.
Add garlic, capers and parsley and cook for another minute.
Scrape bottom of fry pan and pour the sauce over the chicken.
Chef
