May 11, 2015
"From Madame Fernande Garvin of the Bordeaux Wine Information Bureau. Adapted from The New York Times Cookbook."
- Serving Size: 1 (440.9 g)
- Calories 503.9
- Total Fat - 21.6 g
- Saturated Fat - 3.9 g
- Cholesterol - 816.6 mg
- Sodium - 635.5 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 0.9 g
- Sugars - 0.8 g
- Protein - 61.5 g
- Calcium - 51.4 mg
- Iron - 8.9 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside.
Melt remaining butter.
Add garlic and cook about 1 minute. Remove and set aside.
Coat chicken with 1/2 cup flour.
Season with salt and pepper.
Heat oil in a heavy skillet.
Add chicken and brown on all sides.
Cover and cook over low heat for 25 minutes.
Drain oil from skillet.
Add tomatoes and bring to a boil.
Add enough water to the remaining flour to make a paste.
Stir into tomatoes and cook, stirring, until thickened.
Add wine, mushrooms and garlic.
Cover and simmer until chicken is tender, about 20 minutes longer.
No special items needed.