Directions:
- In large nonstick skillet, heat half of oil over med-high heat. brown chicken pieces for about 10 minutes. transfer to plate, and pour off fat from pan.
- Add remaining oil to pan, reduce heat to medium, add onion, garlic, oregano, fennel seeds and hot pepper flakes, cook stirring occasionally until onion is soft.
- Add wine, diced and sun-dried tomatoes, salt and pepper, boil for 5 minutes. return chicken to pan, cook basting chicken often, until juices run clear when chicken is pierced with fork, about 20 to 25 minutes.
- Sprinkle with parsley, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1082.83 Kcal (4534 kJ) | ||
| Calories from fat | 949.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.54g | 162% | |
|---|---|---|---|
| Cholesterol | 237.83mg | 79% | |
| Sodium | 135.44mg | 6% | |
| Potassium | 457.36mg | 10% | |
| Total Carbs | 7.09g | 2% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 23.42g | 47% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 0.6mg | 3% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 380.63 Kcal (1594 kJ) | ||
| Calories from fat | 333.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.1g | 162% | |
|---|---|---|---|
| Cholesterol | 83.6mg | 79% | |
| Sodium | 47.61mg | 6% | |
| Potassium | 160.77mg | 10% | |
| Total Carbs | 2.49g | 2% | |
| Sugars | 0.39g | 4% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 8.23g | 47% | |
| Vitamin C | 4.2mg | 20% | |
| Iron | 0.2mg | 3% | |
| Calcium | 13.4mg | 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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