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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the olive oil into the bottom of your dutch oven over medium heat. | 2. Mix together the flour, salt and pepper. | 3. Lightly dredge your clean, dry chicken pieces in your flour mixture and place them in your dutch oven. Cook them 4-5 minutes on each side until they are a golden brown color. Remove the chicken pieces from your pot and set aside. | 4. Add your onion, carrot, celery, garlic, thyme and bay leaf to the pot. Add your red wine. Give the mixture a little mix with your wooden spoon and scrape up all the yummy brown bits from the bottom of your pot. | 5. Add your cut up plum tomatoes and parsley. | 6. Bring sauce to a boil. Turn your heat to low to bring the sauce to a simmer. Arrange your browned chicken pieces in the sauce and put the lid on the pot. Cook over low heat for 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/4	cup		-	-	-	-
kosher salt	1 1/4	1/4		-	-	-	-
black pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
chicken	1		cut	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
yellow onion	1		diced	44.0	10.274000000000001	1.21	0.11
carrot	1		diced	52.48	12.2624	1.1904	0.3072
celery rib	1		diced	-	-	-	-
garlic clove	4		chopped	-	-	-	-
thyme	3	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
plum tomato	1	can	cut	-	-	-	-
red wine	1/4	cup		-	-	-	-
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.