Chicken Sputnik

Chicken Sputnik
Serves 6
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Prep Time
15 min
Cook Time
2 min
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 min
Total Time
2 hr 15 min
919 calories
61 g
284 g
27 g
100 g
9 g
751 g
587 g
4 g
0 g
14 g
Nutrition Facts
Serving Size
751g
Servings
6
Amount Per Serving
Calories 919
Calories from Fat 239
% Daily Value *
Total Fat 27g
41%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 284mg
95%
Sodium 587mg
24%
Total Carbohydrates 61g
20%
Dietary Fiber 5g
20%
Sugars 4g
Protein 100g
Vitamin A
16%
Vitamin C
34%
Calcium
25%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 lbs chicken
  2. 2 onions
  3. 5 large potatoes
  4. 3/4 cup Pecorino Romano
  5. 1 tbsp smoked paprika
  6. 3/4 cups sweet red wine (or sherry)
  7. 1 1/2 cups chicken broth
Instructions
  1. Slice the potatoes in 1/2 inch thick slices. Do the same with the onions and set aside.
  2. In a Dutch oven, brown the chicken pieces, and especially make sure that if you leave the skin on, it gets nice and crispy. Do this in batches.
  3. In a large pot, add the browned chicken pieces. Add the paprika, about 2 tbsp of salt and some black pepper. Layer sliced potatoes and onions on top of the chicken. Pour the chicken broth and wine on top. Cover and simmer for about 2 hours, until the chicken is cooked through.
Notes
  1. I used a whole chicken that was already split into breasts, thighs and wings, so 6 quite large pieces with the bones in them. I removed most of the skin from the breasts, but left it on the other, smaller pieces.
beta
calories
919
fat
27g
protein
100g
carbs
61g
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