|Flour||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Dried tarragon||1 Teaspoon|
|Roasting chicken||3 Pound, cut into pieces|
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Canned tomatoes||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Mushrooms||8 , sliced|
|Chopped parsley||1 Tablespoon|
1. Preheat oven to moderate (350° F.).
2. Mix the flour, salt, pepper and tarragon and dredge the chicken with the seasoned flour. Reserve the remaining flour.
3. In a large skillet heat the olive oil and butter, add the chicken and brown on all sides.
4. Remove the chicken to a heavy casserole. Add the reserved flour to the fat remaining in the skillet and, using a wire whisk, gradually stir in the wine. When the sauce is thickened and smooth, pour over the chicken and add the tomatoes, garlic and mushrooms. Cover the casserole with a heavy lid and bake until the chicken is tender, about forty-five minutes. Before serving, sprinkle with chopped parsley.
Serving size: Complete recipe
Calories 4472 Calories from Fat 2850
% Daily Value*
Total Fat 318 g489.9%
Saturated Fat 98.5 g492.4%
Trans Fat 0 g
Cholesterol 1114.3 mg371.4%
Sodium 3573.9 mg148.9%
Total Carbohydrates 102 g34.1%
Dietary Fiber 14.4 g57.6%
Sugars 5.1 g
Protein 255 g510.5%
Vitamin A 164.3% Vitamin C 123.7%
Calcium 45.7% Iron 157.2%
*Based on a 2000 Calorie diet