Pot roast chicken fricassee
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | Chicken thighs | |
| 75 | millilitres | White wine |
| 1 | Lemon; juice of | |
| 1 | Sprig rosemary | |
Directions
1 Heat the olive oil in a saute pan. Remove the skin and trim the excess fat from the chicken. Remove the bone also.
2 Fry the meat in the pan top-side down first, for 3-4 minutes each side.
Drain any excess oil from the pan and add the white wine.
3 Cook for a minute or two, adding more wine if drying out. Add the lemon juice and rosemary and cook for 3-4 minutes.
Converted by MC_Buster.
Per serving: 394 Calories (kcal); 29g Total Fat; (68% calories from fat); 25g Protein; 4g Carbohydrate; 118mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 3½ Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.