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Chicken Braised in Red Wine with Mushrooms

Chicken Braised in Red Wine with Mushrooms Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ½ tsp. Celtic sea salt
  • ½ tsp. freshly ground black pepper
  • 2 Tbsp. organic butter
  • 1 c. organic dry red wine
  • 4 legs pasture-raised chicken
  • 1 Tbsp. organic avocado oil
  • 4 whole organic shallots, finely chopped
  • 1 Tbsp. organic tomato paste
  • 1 Tbsp. organic marjoram, chopped
  • 2 c. organic chicken broth
  • 8 oz. organic button mushrooms, quartered
Instructions
  1. Cut chicken legs into thighs and drumsticks and pat dry.
  2. Season chicken with salt and pepper.
  3. In a large stock pot (or enamel coated Dutch oven) over medium heat, melt butter in oil.
  4. Brown chicken in batches and transfer to plate.
  5. Add shallots to pot and sauté over medium heat for about 5 minutes, or until softened.
  6. Add tomato paste and cook for another minute.
  7. Pour in wine and increase heat to high. Boil wine until reduced by half, about 5 minutes.
  8. Add chicken broth, mushroom and chicken pieces.
  9. Reduce heat to low, cover partially and simmer 45 minutes, until chicken is cooked through and sauce has thickened.
  10. Stir in chopped marjoram and serve.
 

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Nutrient Information Per Batch

1549.16 kcal Calories, 210.01 mg Calcium, 55.73 g Carbohydrate, 392.2 mg Cholesterol, 89.36 g Total Fat, 5.03 g Fiber, 12.34 mg Iron, 196.89 mg Magnesium 3215.68 mg Potassium, 95.7 g Protein,78.24 mcg Selenium, 2157.28 mg Sodium, 10.95 g Sugars, 10.06 mg Zinc, 30.69g Saturated fat, 0.42 trans Fat, 36.72 g Monounsaturated fats, 14.48 g Polyunsaturated fats, 3905.11 IU Vitamin A, 2.24 mg Vitamin B6, 0.57 mcg Vitamin B12, 37.94 mg Vitamin C, 56 IU Vitamin D, 4.28 Vitamin E, 33.33 mcg Vitamin K, 147.97 mcg Folate,0.59 mg Vitamin B1(Thiamin),38.62 mg Vitamin B3(Niacin),1.89 mg Vitamin B2(Riboflavin), 12080.9 mcg Lycopene, 32.91 mcg Lutein and Zeaxanthin, 0.79 g ALA, 0.04 g EPA, 0.12 gDHA,1130.28 mg Phosphorous, 1.25 mg Manganese, 12.18 mcg Alpha carotene, 522.61 mcg Beta carotene, 1.88 mcg Beta cryptoxanthin, 0.07 g Conjugated Linolenic Acid

Preferences:

  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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