100% Natural
Never frozen
No added salt
No added water
Fed a natural diet full of protein and vitamins
Learn more >French Bistro-Style Chicken
Tender roasted chicken gets fantastically seasoned with saffron, fennel, rosemary and a white wine sauce. Serve with roasted potatoes and vegetables. Bon apetit!
Ingredients
- 4 Sanderson Farms® Chicken Thighs
- 5 Sanderson Farms® Chicken Drumsticks
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 2 tablespoons olive oil
- 6 garlic cloves, peeled
- 1/4 teaspoon saffron threads
- 1/2 teaspoon whole fennel seeds
- 1 (15-ounce) can tomato purée
- 2 cups chicken broth
- 1/2 cup white cooking wine
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Directions
- Season chicken with salt, black pepper and rosemary.
- Preheat oven to 350°F.
- Heat oil over medium heat in a large Dutch oven.
- Brown chicken in batches, about 7 minutes per batch.
- Remove chicken. Set aside.
- To Dutch oven, add garlic, saffron, fennel seeds, tomato purée, chicken broth, cooking wine, 2 teaspoons salt and 1 teaspoon black pepper.
- Cover and simmer on medium low 30 minutes, stirring occasionally.
- Purée the sauce using a food processor or an immersion blender.
- Combine chicken and sauce in Dutch oven covering chicken with sauce.
- Cover and bake 55 to 60 minutes or until chicken is to an internal temperature of 185°F.
Nutrition Facts
| Calories | 340 |
| Fat | 22g |
| Saturated Fat | 5g |
| Sodium | 1270mg |
| Carbohydrate | 9g |
| Sugars | 3g |
| Protein | 25g |
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