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| General Category : Main Course |
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| Food Group : Meat-Pork, Vegetables, Poultry-Chicken |
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| Preparation Method : Skillet |
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| The delicious sauce in this Italian-style fricassee is piqued with a little prosciutto. |
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Ingredients
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3 lb (1.5 kg) chicken pieces, or 1 chicken, cut into pieces |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) black pepper |
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1 tbsp (15 mL) extra-virgin olive oil |
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1 tbsp (15 mL) butter |
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1 cup (250 mL) dry white wine or dry white vermouth |
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1 each shallot and clove garlic, minced |
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2 oz (60 g) prosciutto, shredded |
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1 tbsp (15 mL) fresh sage leaves (or 1 tsp/5 mL dried) |
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Preparation
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Season chicken with salt and pepper. In skillet, heat oil and butter over medium-high heat; brown chicken, skin side down. Turn chicken; add wine, shallot, garlic, prosciutto and sage. Cover and reduce heat to medium; simmer, turning once, until no longer pink inside and juices run clear when chicken is pierced, about 25 minutes. Uncover; turn chicken skin side up. Boil until sauce is thick enough to coat chicken.
Makes 4 servings.
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Nutritional information
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Per serving: about 588 cal, 51 g pro, 39 g total fat (12 g sat. fat), 2 g carb, 0 g fibre, 206 mg chol, 676 mg sodium. % RDI: 4% calcium, 21% iron, 10% vit A, 5% vit C, 5% folate.
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Source
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Homemakers Magazine: May 2006
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