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.

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