Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken
- 2 onion
- 2 tblsp tomato puree
- 1 tblsp vinegar
- a cupful meat stock
- 2 tblsps Madeira or
- Port wine
- 2 or 3 tblsps butter
- Salt and pepper to taste
- Tomatoes
- Chopped greens
- Lemon slices
Directions
Prepare the chicken, wash and joint it into medium-size pieces, brown in hot butter in a shallow casserole.
Add finely chopped onion, tomato puree, vinegar, wine, meat stock and seasoning.
Cover the casserole with a lid and simmer for 1 hours.
Add sliced tomatoes and cock for another 5 to 7 minutes.
Serve the chicken with a slice of lemon on each piece of chicken.
Sprinkle with chopped greens.
Category:Georgian Recipes
Category:Georgian Meat Dishes