Directions:
- In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken.
- Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange peel. Cover and cook on high for 30 minutes.
- Remove chicken to a serving platter; keep warm. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
- Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. Sprinkle with basil, pimientos and parsley. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 823.13 Kcal (3446 kJ) | ||
| Calories from fat | 690.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.77g | 118% | |
|---|---|---|---|
| Cholesterol | 176.68mg | 59% | |
| Sodium | 749.25mg | 31% | |
| Potassium | 404.33mg | 9% | |
| Total Carbs | 13.02g | 4% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 17.35g | 35% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 323.66 Kcal (1355 kJ) | ||
| Calories from fat | 271.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.18g | 118% | |
|---|---|---|---|
| Cholesterol | 69.47mg | 59% | |
| Sodium | 294.61mg | 31% | |
| Potassium | 158.98mg | 9% | |
| Total Carbs | 5.12g | 4% | |
| Sugars | 0.56g | 6% | |
| Dietary Fiber | 0.75g | 8% | |
| Protein | 6.82g | 35% | |
| Vitamin C | 5.6mg | 24% | |
| Iron | 0.2mg | 3% | |
| Calcium | 20.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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