Directions:
- Salt and pepper thighs and saute in 1T. olive oil.
- Chop onion, carrot, celery and garlic into a fine mince.
- Remove chicken thighs when brown on both sides.
- Add veggies to pan and cook till soft.
- Deglaze pan with red wine and reduce by half.
- Add tomato sauce, diced tomatoes, oregano and rosemary.
- Cook till bubbly then add thighs back to the pan.
- Simmer 40-60 minutes.
- Meanwhile combine chopped parsley, lemon zest and chopped garlic.
- Before serving add the last 3 ingredients.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.29 Kcal (148 kJ) | ||
| Calories from fat | 0.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 72.68mg | 3% | |
| Potassium | 127.28mg | 3% | |
| Total Carbs | 4.38g | 1% | |
| Sugars | 1.8g | 7% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 0.49g | 1% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 55.92 Kcal (234 kJ) | ||
| Calories from fat | 0.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 115.17mg | 3% | |
| Potassium | 201.68mg | 3% | |
| Total Carbs | 6.95g | 1% | |
| Sugars | 2.86g | 7% | |
| Dietary Fiber | 1.43g | 4% | |
| Protein | 0.77g | 1% | |
| Vitamin C | 7.4mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 28.4mg | 2% | |
* 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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