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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make sure chicken parts are patted dry. | 2. Season them. | 3. Heat olive oil in large sauté pan or dutch oven. | 4. Lay the chicken skin side down (cook the chicken in batches if the pan is not large enough) turn chicken to allow it to brown evenly on all sides (about 3 minutes each side.). | 5. Add butter, diced onion, garlic cloves, and sauté for a few more minutes. | 6. Remove any access fat. | 7. Deglaze the pot with the white wine vinegar and reduce the liquid COMPLETELY. | 8. Add the bouquet garni, white wine, chicken stock and diced tomatoes to the pot. | 9. Bring to a boil, lower the heat to a slow simmer, cover and simmer for 30 minutes. | 10. Take off the lid, raise the temperature to medium, take out the herb sachet and cook for another 10 minutes (patience, patience! this process will reduce the liquid and thicken the sauce). | 11. Plate chicken with the sauce and garnish chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
range chicken	1		cut free	403.4676	0.0	89.7602	2.2667
bouquet garni	1		wrapped	403.4676	0.0	89.7602	2.2667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		diced	64.0	14.944	1.76	0.16
garlic clove	10		peeled	403.4676	0.0	89.7602	2.2667
white wine vinegar	1	cup		403.4676	0.0	89.7602	2.2667
tomato	2	cups	diced	53.64	11.5922	2.6224	0.596
white wine	1	cup		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
salt pepper				403.4676	0.0	89.7602	2.2667
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.