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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 80 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the chicken legs into a large, heavy plastic bag, and add the flour. Close the bag and shake to coat all the chicken pieces with flour. Heat olive oil in a large Dutch oven, and brown the chicken leg quarters, working in batches if necessary, about 5 minutes per side. | 2. Whisk together the tomato paste with white wine in a bowl, adding the wine gradually until the tomato paste and wine are well combined. Whisk in the chicken broth, brandy, salt, white pepper, thyme, and marjoram, and pour the mixture over the browned chicken legs. Mix in the sliced mushrooms. Bring the cacciatore to a boil over medium heat. | 3. Reduce heat to a simmer, and cook until the chicken is tender and no longer pink at the bone and the sauce has thickened, about 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg quarter	4	pounds		1613.8703	0.0	359.0408	9.0667
purpose flour	3	tablespoons		1613.8703	0.0	359.0408	9.0667
extra virgin olive oil	2	tablespoons		1613.8703	0.0	359.0408	9.0667
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
white wine	1/2	cup		-	-	-	-
chicken broth	3/4	cup	low sodium	58.59	1.4175	8.3538	1.9656
brandy	1/4	cup		1613.8703	0.0	359.0408	9.0667
salt	1	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
marjoram	1/4	teaspoon		0.4065	0.0908	0.019	0.0106
bay leaf	1			-	-	-	-
mushroom	1	package	sliced	-	-	-	-

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