CookEatShare также доступен на языке: English
Закрыть

Рецепт Chicken Braised With Cinnamon And Cloves

click to rate
0 голосов | 985 визитов
Порций: 5

Ингредиенты

Cost per serving $1.16 view details
  • 1 x Frying or possibly roasting chicken*
  • 1 x Lemon (juice only)
  • 4 Tbsp. Sweet butter & oil, mixed
  • 1/2 c. Dry white wine (optional)
  • 1 1/2 lb Peeled, minced tomatoes
  • 1 Tbsp. Tomato paste, mixed w/ water
  • 1/4 c. -Water to mix w tomato paste
  • 1 lrg stick cinnamon
  • 3 whl cloves Salt & freshly grnd pepper Fresh parsley or possibly watercress

Инструкции

  1. *Note: Chicken should be about 2-1/2 lbs., and be cut into serving pcs.
  2. Arrange the chicken parts in a glass or possibly earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute/fry till light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pcs, and cover.
  3. Simmer over the lowest possible heat for 1-1/2 hrs, or possibly till the chicken is tender and the sauce thick. Or possibly, transfer to a medium slow oven (325 F)
  4. to complete the cooking. Season with salt and pepper. Serve hot over cooked grain or possibly mashed potatoes with green raw or possibly cooked vegetables and chilled wine. Garnish with parsley or possibly watercress.

Nutrition Facts

Amount Per Serving %DV
Serving Size 166g
Recipe makes 5 servings
Calories 123  
Calories from Fat 80 65%
Total Fat 9.13g 11%
Saturated Fat 5.83g 23%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 99mg 4%
Potassium 359mg 10%
Total Carbs 6.51g 2%
Dietary Fiber 1.7g 6%
Sugars 3.95g 3%
Protein 1.1g 2%
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment