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Add a photoDeliciously aromatic dish that virtually cooks itself
Ingredients
- 4 chicken thighs
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 1 tablespoon chopped parsley
- 1 clove garlic
- 1 onion
- 2 tablespoons olive oil
- 100ml white wine
- 200g tin chopped tomatoes
- Sea salt
- Black pepper
Directions
- PREP - Rinse the chicken pieces under the tap and pat dry with kitchen paper. Trim off any excess fat. Peel and finely chop the onion. Peel and crush the garlic. Wash and finely chop the rosemary, sage and parsley.
- BROWN - Heat the oil in a saucepan. Add the onion, garlic and herbs. Cook for 2 minutes stirring frequently. Add the chicken and brown on all sides. Pour in the wine and let it evaporate.
- SIMMER - Add the chopped tomatoes, a pinch of salt and a good grind of black pepper. Turn the heat down and simmer for 25 to 30 minutes depending on the thickness of the meat.
- CHECK - Make sure the meat is cooked by pricking it with a fork. If the juices that come out are clear, it’s done. If they’re still pink, cook it for a bit longer.
- SERVE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 2 servings | |
| Calories 399 | |
| Calories from Fat 248 | 62% |
| Total Fat 27.81g | 35% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 218mg | 9% |
| Potassium 524mg | 15% |
| Total Carbs 12.19g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.92g | 3% |
| Protein 17.24g | 28% |
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