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Chicken Filling for Vol Au Vent

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. Prep
15 min.
1 hrs
Ready In
1 hrs
1 recipe
Trans-fat Free, Low Carb
Metric measurements


3pounds chicken cut up into seperate parts
1large onion chopped
1/2each sweet bell pepper
1can tomatoes *
2cloves garlicVideo minced
2tablespoons balsamic vinegar
1cup white wine dry*
1/2cup green olives pitted*
2tablespoons olive oilVideo
1/4pound mushrooms sliced
* not incl. in nutrient facts


Season chicken with salt and pepper.

Brown pieces in olive oil, transferring them to a plate as they brown.

Add onions to the pan and cook until soft.

Add garlic and mushrooms.

Add vinegar cook until it evaporates.

Add wine and cook until almost evaporated.

Add chopped green pepper and tomato to the onions amd simmer covered until it becomes a paste.

Return chicken pieces to the pan .

Bring to a boil.

Cover pan and simmer 45 minutes or untilchicken is cooked through.

Let cool.

Remove meat from bones and cut into bite size pieces.

Return chicken to sauce.

Add olives, bring to a boil.

Chill before using.

First published: last updated: 2014-12-16


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Nutrition Facts

Serving Size 449g (15.8 oz)
Amount per Serving
Calories 74439% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 303mg 101%
Sodium 299mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 201g
Vitamin A 5% Vitamin C 79%
Calcium 7% Iron 26%
* based on a 2,000 calorie diet How is this calculated?