Pollo Barcelona
Recipe: #19333
May 27, 2015
Categories: Chicken, Spanish, Sunday Dinner, High Protein, No Eggs, Wine, Bone-in Pieces, Chicken Dinner, more
"Adapted from Elena's Secrets of Mexican Cooking. You can use chicken breasts or thighs instead of a whole chicken, if you prefer."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (482.4 g)
- Calories 459.6
- Total Fat - 19.6 g
- Saturated Fat - 6.4 g
- Cholesterol - 831.7 mg
- Sodium - 560.8 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 0.2 g
- Sugars - 1.2 g
- Protein - 60.8 g
- Calcium - 41.2 mg
- Iron - 8.6 mg
- Vitamin C - 13 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil and butter in a deep skillet and brown chicken. Remove chicken and set aside.
Step 2
Add flour to the drippings in the pan. Blend well.
Step 3
Pour in broth and wine. Cook, stirring, until mixture boils and thickens.
Step 4
Add olives, mushrooms, onions, salt and pepper.
Step 5
Return chicken to pan. Cover and simmer for 45 minutes, or until chicken is tender, turning meat occasionally.
Tips
No special items needed.
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