Directions:
- In a glass bowl combine chicken, wine, onions, carrots, peppercorns, garlic, 1 tsp salt.
- Cover and refrigerate 1 day, or for at least 1 hour.
- Preheat oven to 350 degrees.
- Drain chicken and vegetables, reserving all juices.
- Heat sauce pan with olive oil and butter.
- Dredge chicken in flour, then cook in pan until all sides are golden brown but not fully cooked.
- Place golden chicken in roasting pan along with reserved vegetables.
- Deglaze pan with reserved juices from marinade.
- Add degalze and remaining juices to roasting pan along with chicken stock, diced tomatoes and herbs.
- Bake in oven for 3 to 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 661.83 Kcal (2771 kJ) | ||
| Calories from fat | 233.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.99g | 40% | |
|---|---|---|---|
| Cholesterol | 151.82mg | 51% | |
| Sodium | 1196.58mg | 50% | |
| Potassium | 1382.86mg | 29% | |
| Total Carbs | 34.18g | 11% | |
| Sugars | 8.96g | 36% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 53.59g | 107% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1mg | 5% | |
| Calcium | 96.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 91.97 Kcal (385 kJ) | ||
| Calories from fat | 32.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 40% | |
|---|---|---|---|
| Cholesterol | 21.1mg | 51% | |
| Sodium | 166.27mg | 50% | |
| Potassium | 192.16mg | 29% | |
| Total Carbs | 4.75g | 11% | |
| Sugars | 1.25g | 36% | |
| Dietary Fiber | 0.62g | 18% | |
| Protein | 7.45g | 107% | |
| Vitamin C | 1.2mg | 15% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.1mg | 5% | |
| Calcium | 13.4mg | 10% | |
* 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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