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    You are in: Home / Recipes / Sue's Chicken Thighs Braised in White Wine Recipe
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    Sue's Chicken Thighs Braised in White Wine

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    2 Total Reviews

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    • on April 03, 2013

      I liked the flavor and texture of this braised chicken very well and made it as written. I did not discard the cooking liquid, but cooked it a bit more (after removing the chicken) and served it with rice. Made for PAC Spring 2013.

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    • on March 12, 2011

      As I made this, it's a 5 star recipe. As written, it's at least 3-4 stars. My 12" All-Clad skillet required olive oil as I could never place a bare naked chicken thigh on it; perhaps the original recipe refers to non-stick? I sometimes receive that periodical, Everyday Food, and looked for this particular issue since I had so many concerns while cooking, but alas, I didn't have that particular issue. Moving on.... What should I have done with the butter? Without direction, I divided it into eigths and placed an 1/8 on each thigh and topped with the lemon slice. As far as the garlic is concerned, I considered it a "spice" according to the instructions. I served over Shiratake egg noodles and we really enjoyed it with my interpretations! Thanks Chef 1086570! Made for PAC Spring 2011.

      person found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Sue's Chicken Thighs Braised in White Wine

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 479.9
     
    Calories from Fat 284
    59%
    Total Fat 31.6 g
    48%
    Saturated Fat 9.8 g
    49%
    Cholesterol 165.5 mg
    55%
    Sodium 463.7 mg
    19%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.9 g
    3%
    Protein 32.9 g
    65%

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