RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3381
| View Recipe |
|
|
| Recipe Name: |
Drunken Chicken - Copy |
| Source: |
Robert Davis Frank and Lindy Helene Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| 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
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
0.25 Cup worcestershire sauce
-1 fl oz tabasco
0.5 Teaspoon pepper, cayenne
|
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. |
|
|
|
| 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 |
|
|
|
