Recipe - Pot Roast Chicken Fricassee

1 tablespoon Olive oil
3 Chicken thighs
75 ml White wine
1 Lemon; juice of
1 Sprig rosemary

1 Heat the olive oil in a saute pan. Remove the skin and trim the excess
fat from the chicken. Remove the bone also.

2 Fry the meat in the pan topside down first, for 34 minutes each side.
Drain any excess oil from the pan and add the white wine.

3 Cook for a minute or two, adding more wine if drying out. Add the lemon
juice and rosemary and cook for 34 minutes.

Converted by MC_Buster.

Per serving: 394 Calories (kcal); 29g Total Fat; (68% calories from fat);
25g Protein; 4g Carbohydrate; 118mg Cholesterol; 111mg Sodium Food
Exchanges: 0 Grain(Starch); 3 One half Lean Meat; 0 Vegetable; 0 Fruit; 3
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.