Directions:
- Preaheat oven to 325°F.
- Season the flour with salt and pepper and thyme. Dredge the chicken in the flour. Heat the evoo and butter in a large Dutch oven over medium high heat. Add the chicken and brown on all sides, working in batches if necesssary. Remove the chicken and reduce the heat a bit. Add the shallots and mushrooms to the pot and cook 3 to 4 minutes, until softened. Stir in the wine and cook 1 minute to reduce, then add in tarragon and tomatoes.
- Return chicken to pot. Cover and bake in oven until chicken is done, 45 minutes to 1 hour. Garnsih with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1268.32 Kcal (5310 kJ) | ||
| Calories from fat | 1060.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 117.8g | 181% | |
|---|---|---|---|
| Cholesterol | 258.18mg | 86% | |
| Sodium | 198.84mg | 8% | |
| Potassium | 515.38mg | 11% | |
| Total Carbs | 23.59g | 8% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 26g | 52% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 331.06 Kcal (1386 kJ) | ||
| Calories from fat | 276.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.75g | 181% | |
|---|---|---|---|
| Cholesterol | 67.39mg | 86% | |
| Sodium | 51.9mg | 8% | |
| Potassium | 134.53mg | 11% | |
| Total Carbs | 6.16g | 8% | |
| Sugars | 0.75g | 11% | |
| Dietary Fiber | 0.41g | 6% | |
| Protein | 6.79g | 52% | |
| Vitamin C | 2.8mg | 18% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.2mg | 4% | |
* 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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