Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 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
- 2 large shallots
- 4 medium tomatoes, about 1 lb
- 1 fryer, cut up and skinned
- 1 tbsp canola oil
- 3 tbsp red wine vinegar
- ½ cup dry white wine
- ½ cup chicken stock
- ½ tsp dried tarragon
- ¼ tsp salt
- freshly ground black pepper
- 1 – 2 tbsp butter
Directions
Mince the shallots.
Seed the tomatoes and dice.
Heat canola oil in pressure cooker.
Add chicken and brown on both sides.
Remove from cooker and set aside.
Add vinegar to pan and scrape up any browned bits.
Add the shallots and cook until soft, about 2 minutes.
Add the tomatoes,wine, stock, tarragon, salt and pepper to taste.
Arrange the chicken on top.
Cover pressure cooker and bring to high pressure.
Reduce heat to maintain pressure and cook for 10minutes.
Release pressure and remove the chicken.
Increase the heat to high and boil the sauce until it thickens slightly, about 5 minutes.
Stir in the remaining butter and adjust the seasonings.
Category:Chicken Recipes
Category:Chicken stock Recipes
Category:Pressure cooker Recipes
Category:Red wine vinegar Recipes
Category:Shallot Recipes
Category:Tarragon Recipes
Category:White wine Recipes
Category:Tomato Recipes