RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1425
View Recipe |
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Recipe Name: |
Drunken Chicken |
Source: |
Robert Davis Frank and Lindy Helene Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Poultry |
Kosher: |
No |
Ethnicity: |
Creole |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
325 |
Approx. Cost/Serving: |
$2.83
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 0.25 Cup worcestershire sauce -1 fl oz tabasco 0.5 Teaspoon pepper, cayenne
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Directions:
Place chicken in an oven cooking bag. Cover with salt and cayenne pepper. Add onions, potatoes, carrots, and peppers. Place 2 cloves of garlic inside the chicken, and 6 outside. Add mint, parsley, and water. Add to the wine the Worcestershire and Tabasco, and stir. Add mixture to bird.
Close the bag tightly and poke 12 times with a two-pronged fork to vent. Bake at 325 degrees until the bird is browned. |
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Nutrition per Serving: |
Calories: |
2503 |
Total Carbs: |
79.2 |
Net Carbs: |
0.0 |
Cholesterol: |
328.0 |
Fat: |
66.0 |
Protein: |
117.06 |
Fiber: |
29.45 |
Sodium: |
885.46 |
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