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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic. | 2. Dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches. | 3. Remove all from the pan. | 4. Add the onion and cook for 8-10 minutes, or until almost soft. | 5. Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes. | 6. Add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender. | 7. Remove the chicken from the pan and keep warm. | 8. Add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy. | 9. Return the chicken to the pan and stir in the parsley and pine nuts and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	2	cloves	bruised	8.94	1.9836	0.3816	0.03
chicken thigh	800	g	skinless	3520.0	6.32	76.64	353.84
purpose flour				-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
red wine	250			-	-	-	-
bay leaf	1			-	-	-	-
rosemary	3	sprigs		-	-	-	-
white wine vinegar	1	tablespoon		-	-	-	-
caster sugar	1	teaspoon		-	-	-	-
chicken stock	150	ml		54.7788	5.3714	3.8345	1.8259999999999998
currant	1	tablespoon		4.41	1.0766	0.098	0.0287
black olive	1/2	cup		-	-	-	-
pine nut	2	tablespoons	roasted	113.5688	2.2072	2.3102	11.5374
parsley	1/4	cup		5.4	0.9495	0.4455	0.1185

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