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Nutrition Facts
Serving Size 314 g
(Approx. 8 Servings)
Amount Per Serving
Calories 360 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 270 mg 11%
Total Carbohydrate 10 g 3%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 18 g
Vitamin A 20% Iron 8%
Vitamin C 15% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Braised Chicken Tetrazzini with Pancetta
Prep Time
25 minutes
Cook Time
1 h 30 m
Total Time
1 h 55 m
8  People


Recipe makes 8 Servings

3 Oz pancetta, diced
1 Tbsp extra virgin olive oil
2 Lb chicken leg quarters
1 medium yellow onion, diced
6 garlic cloves, smashed or crushed.
16 Oz organic button mushrooms, sliced thin
3/4 cup(s) dry white wine
1 cup(s) chicken stock
1 cup(s) heavy cream
8 Oz fresh English peas
4 sprigs of fresh thyme
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Preheat oven to 400°F.
In a large Dutch oven set over medium heat add pancetta and allow to cook for 4 to 5 minutes until just starting to crisp.
Remove pancetta to a plate lined with paper towels to drain.
Add olive oil and chicken to Dutch oven and allow to brown on both sides approximately 4 to 5 minutes per side.
Remove chicken to same plate as pancetta.
Add onions, garlic, mushrooms and scrape up any leftover bits of cooked chicken.
Continue to cook for 4 to 5 minutes then add white wine and turn heat up to high.
Allow liquid in Dutch oven to reduce by half before adding stock, cream, peas and fresh thyme.
Lower heat, set chicken and pancetta back in and press it down to submerge.
Place lid on Dutch oven and bake for 60 to 90 minutes or until chicken is tender and fully cooked.
Season to taste as needed and garnish with fresh parsley if desired.
Serve over pasta, rice or quinoa.


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