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1 tablespoon sugar
1 cup red wine
5 sprigs marjoram
1 red bell pepper ; steamed, seeded and chopped
5 sprigs thyme ; fresh
2 bay leaves
2 tablespoons olive oil
1/2 teaspoon black pepper
3 pounds chicken
3 cloves garlic
2 medium carrots
2 stalks celery
1 large onions
salt ; Used to taste
1 cup wine vinegar
Submitted by Laura1
Cooked, then marinated afterwards chicken
Cal: 227 Fat: 10g Carbs: 5g Protein: 25g Fiber: 1g
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 12)
Directions
In a deep skillet over medium heat add oil, chicken (skin side down) brown it well turning as needed. Remove and place on a platter. Adjust the heat as necessary. Add onion, carrots, celery, peppers, bay leaves, herbs, garlic a pinch of salt and 1/2 tsp. pepper. Add vinegar, wine, sugar and 1 cup water and bring to a boil.Cook on lower heat 10 min. Pour the hot mixture over chicken and let rest about 1 minute.
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