Chicken with Red Wine Broth
This recipe starts with the process used for Brown Chicken Stock, but wine is used in place of water. Its tannins and acids yield soft but profound flavors. Serve over mashed potatoes.
Recipe by Cooking Light March 2008
335 calories; calories from fat 26%; fat 9.5g; saturated fat 3.5g; mono fat 2.8g; poly fat 1.8g; protein 49.3g; carbohydrates 10.9g; fiber 0.8g; cholesterol 156mg; iron 4.6mg; sodium 669mg; calcium 73mg.