Directions:
- Preheat oven to 325°. Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in oil in batches. Remove and keep warm.
- In same pan, saute onion, celery, carrot and garlic in pan drippings until tender. Add wine, stirring to loosen browned bits from pan. Stir in tomatoes, bay leaf, rosemary and chicken; bring to a boil.
- Cover and bake 50-60 minutes or until juices run clear. Discard bay leaf; sprinkle with basil. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 861.23 Kcal (3606 kJ) | ||
| Calories from fat | 695.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.26g | 119% | |
|---|---|---|---|
| Cholesterol | 247.16mg | 82% | |
| Sodium | 351.53mg | 15% | |
| Potassium | 328.5mg | 7% | |
| Total Carbs | 3.26g | 1% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 29.92g | 60% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.4mg | 13% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 307.4 Kcal (1287 kJ) | ||
| Calories from fat | 248.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.58g | 119% | |
|---|---|---|---|
| Cholesterol | 88.22mg | 82% | |
| Sodium | 125.47mg | 15% | |
| Potassium | 117.25mg | 7% | |
| Total Carbs | 1.16g | 1% | |
| Sugars | 0.43g | 5% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 10.68g | 60% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.9mg | 13% | |
| Calcium | 14.2mg | 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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