Directions:
- Cut chicken into pieces, cut each breast half into halves and remove skin.
- Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
- Coat chicken with flour mixture.
- Heat oil in 4-quart Dutch oven until hot.
- Cook chicken until brown on all sides, about 15 minutes.
- Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
- Heat to boiling; reduce heat.
- Cover and cook until chicken is done, about 45 minutes.
- Remove chicken and vegetables; keep warm.
- Mix cornstarch and cold water; stir into liquid in Dutch oven.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve sauce with chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.15 Kcal (2580 kJ) | ||
| Calories from fat | 313.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.86g | 54% | |
|---|---|---|---|
| Cholesterol | 160.34mg | 53% | |
| Sodium | 717.38mg | 30% | |
| Potassium | 980.73mg | 21% | |
| Total Carbs | 37.88g | 13% | |
| Sugars | 9.7g | 39% | |
| Dietary Fiber | 7.14g | 29% | |
| Protein | 36.1g | 72% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 3.4mg | 19% | |
| Calcium | 117.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 132.7 Kcal (556 kJ) | ||
| Calories from fat | 67.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 54% | |
|---|---|---|---|
| Cholesterol | 34.53mg | 53% | |
| Sodium | 154.5mg | 30% | |
| Potassium | 211.22mg | 21% | |
| Total Carbs | 8.16g | 13% | |
| Sugars | 2.09g | 39% | |
| Dietary Fiber | 1.54g | 29% | |
| Protein | 7.78g | 72% | |
| Vitamin C | 4.1mg | 32% | |
| Vitamin A | 0.3mg | 48% | |
| Iron | 0.7mg | 19% | |
| Calcium | 25.4mg | 12% | |
* 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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