Basque-Style Chicken
Recipe: #17564
February 24, 2015
Categories: Chicken, Rice, Tomato, Spanish, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Canned Tomatoes, Bone-in Pieces, Chicken Dinner, more
"This is a simple weeknight dinner from Hunt's."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (556.1 g)
- Calories 514
- Total Fat - 12.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 119 mg
- Sodium - 286 mg
- Total Carbohydrate - 46.8 g
- Dietary Fiber - 5 g
- Sugars - 7.4 g
- Protein - 49.7 g
- Calcium - 56.3 mg
- Iron - 4.3 mg
- Vitamin C - 97.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Skin chicken.
Step 2
In 12-inch skillet, cook chicken in hot oil over medium heat 10 minutes or until light brown, turning to brown evenly. Remove chicken.
Step 3
Add mushrooms, sweet peppers and onion to skillet. Cook and stir 3 minutes.
Step 4
Stir in undrained tomatoes, wine, salt, and pepper. Bring to boiling; reduce heat.
Step 5
Return chicken to skillet.
Step 6
If desired, sprinkle with additional salt and pepper.
Step 7
Simmer, covered, 25 - 30 minutes or until chicken is tender and no longer pink.
Step 8
Transfer chicken to platter.
Step 9
Cover; keep warm.
Step 10
Skim any fat from vegetable mixture.
Step 11
Combine water and cornstarch; stir into vegetable mixture. Stir in peas. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Step 12
Spoon over chicken and rice.
Tips
No special items needed.
2 Reviews
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