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Prep/Cook Time: 55 minutes
Servings: 6
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Average User Ratings:
 
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Ingredients
1 package PERDUE® Fresh Chicken Drumsticks
1 package PERDUE® Fresh Chicken Thighs
2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 carrots, peeled and chopped (1 cup)
1 can (16 ounces) stewed tomatoes
1 cup chicken broth
1 cup white wine or dry vermouth
1/2 teaspoon dried Italian herb seasoning
Salt and ground pepper to taste
3 tablespoons minced fresh parsley
2 tablespoons finely grated lemon peel
2 cloves garlic, minced
Hot cooked rice
Instructions
- In Dutch oven over medium-high heat, heat oil.
- Remove skin from chicken and add chicken; cook 8 to 10 minutes until brown on all sides, turning occasionally. Remove chicken and set aside. Add onions and carrots to drippings; saute 1 minute. Stir in tomatoes, broth, wine, Italian seasoning and salt and pepper to taste.
- Return chicken to pot; reduce heat to medium-low. Cover and simmer 40 minutes or until chicken is tender, stirring occasionally.
- Meanwhile, prepare gremolata: in small bowl, combine parsley, lemon peel and garlic.
- Remove cooked chicken to warm platter. Pour half the sauce from Dutch oven into blender or food processor; puree. Return chicken and pureed sauce to Dutch oven. Sprinkle gremolata on top; simmer 2 to 3 minutes to reheat and blend flavors. Serve with rice.
Note
Nutrition facts are based on removal of skin from chicken.
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 Nutrition Facts
Serving Size 341g Servings Per Recipe 6 Amount Per Serving (* % of Daily Value) Calories 280 (14%)
Total Fat 11g (17%)
Saturated Fat 2g (10%)
Trans Fat 0g
Cholesterol 130mg (43%)
Sodium 610mg (25%)
Total Carbohydrate 10g (3%)
Fiber 2g
Sugars 5g
Protein 34g
Calcium 6% Iron 15% Vitamin A 80% Vitamin C 30% * Percent of Daily Values are based on a 2,000 calorie diet.
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