Pollo Euscaro (Basque Chicken)

1 hours Prep: 15 minutes Cook: 1 hours

326 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

2	each	chicken breasts
1	tablespoon	butter
1	tablespoon	bacon drippings
1/2	teaspoon	salt
1/4	teaspoon	black pepper	ground
6	ounces	mushrooms, button	sauteed
1	small	eggplant	peeled and cut into fingers
1	medium	tomato	into 8 pieces
1/2	each	green bell pepper	sweet
4	small	onions	peeled
1	clove	garlic	crushed but not peeled
1/2	teaspoon	basil	dry
1/2	teaspoon	thyme	dry
1/3	cup	white wine	dry

Directions

Brown the chicken well in the butter and bacon drippings.

Season with salt and pepper, and place in a deep casserole which has a cover.

In the fat in which the chicken was browned, stir together the mushrooms, eggplant, tomato, green pepper, onions, garlic, basil and thyme for 2 to 3 minutes until the vegetables just begin to soften.

Add to the chicken in the casserole.

Pour the wine into the skillet, scrape loose any brown bits from the bottom and pour with the wine over the chicken.

Cover the casserole and bake in a moderate oven at 350F for about 45 minutes or until the chicken is tender.

Don't even consider using a crockpot; this is enormously superior.

NOTE: The small amount of wine is all the liquid needed.

Plenty of water is released from the vegetables, so there is no danger of the food going dry and burning.

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Nutrition Facts

Serving Size 361g

Amount per Serving

Calories 326 42% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 7.0g	35%
Trans Fat 0.0g
Cholesterol 94mg	31%
Sodium 827mg	34%
Total Carbohydrate 19.0g	6%
Dietary Fiber 4.0g	17%
Sugars 9.0g
Protein 30.0g	59%