Chicken Stew

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Chicken Stew
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
289
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie289 kcal(14 %)
Protein13.35 g(14 %)
Fat12.01 g(10 %)
Carbohydrates27.49 g(18 %)
Sugar added0 g(0 %)
Roughage3.11 g(10 %)
Vitamin A82.83 mg(10,354 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.62 mg(5 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.79 mg(72 %)
Niacin12.62 mg(105 %)
Vitamin B₆0.5 mg(36 %)
Folate86.42 μg(29 %)
Pantothenic acid2.42 mg(40 %)
Biotin3.93 μg(9 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C36.83 mg(39 %)
Potassium969.36 mg(24 %)
Calcium66.25 mg(7 %)
Magnesium44.43 mg(15 %)
Iron2.23 mg(15 %)
Iodine1.05 μg(1 %)
Zinc2.1 mg(26 %)
Saturated fatty acids1.76 g
Cholesterol19.21 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
whole chicken (jointed)
salt (to taste)
freshly ground Black pepper (to taste)
½ cup
unbleached all-purpose flour (for dredging)
3 tablespoons
good quality olive oil
6 cups
fresh Mushrooms (quartered)
1
large onion (chopped)
1
large, yellow Bell pepper (chopped)
3 cloves
garlic (finely chopped)
¾ cup
¾ cup
low-sodium Chicken broth
2 cups
diced tomatoes (including juice)
3 sprigs
fresh rosemary (leaves chopped)
2 tablespoons
Caper (drained)
¼ cup
fresh Basil leaves (chopped; pus extra sprigs for garnish)

Preparation steps

1.
Divide the chicken into eight pieces. Wash and pat dry. Season generously with salt and pepper. Dredge the chicken pieces in the flour, shaking off any excess.
2.
In a heavy skillet or Dutch oven, heat the oil over medium-high heat. Place the chicken in the pan, skin side down and saute until golden brown, about 5 minutes per side. Cook in batches if necessary. Transfer the chicken to a platter and set aside.
3.
Add the mushrooms to the pan and cook until golden brown. remove mushrooms to a plate and set aside. Add onion, bell pepper and garlic to the same pan, saute until the vegetables are tender and the garlic is fragrant, about 5 minutes. Add the wine and simmer about 3 minutes, or until reduced by half. Add the broth, tomatoes with their juice, rosemary and capers, stirring to incorporate. Return the chicken pieces and mushrooms to the pan, turning the chicken so that it is coated. Cover and simmer for 25 to 30 minutes over medium-low heat until chicken is just cooked through.
4.
Remove chicken with tongs, and transfer to a platter. Add the chopped basil leaves and boil the sauce for an additional 3 minutes or until the sauce thickens. Drain or spoon off any excess grease. Spoon sauce over the chicken, garnish with fresh basil sprigs. Serve.