Chicken In Its Own Juices

Name: Chicken In Its Own Juices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chickens; 2 white onions; 2 c. Jerez wine; pickled fruit; 25 grams peeled almonds; 25 grams raisins; 3 plum tomatoes; 1 Tbsp. sugar; 2 laurel leaves; 2 pieces garlic; a little vinegar; 75 grams oil; a dash of salt and pepper according to taste; 1/2 liter water

Eats Now Editorial Team · 407 kcal · Meat & Poultry

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Chicken In Its Own Juices – a delicious recipe with chickens, white onions, Jerez wine, almonds, raisins, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 chickens
2 white onions
2 c. Jerez wine
pickled fruit
25 grams peeled almonds
25 grams raisins
3 plum tomatoes
1 Tbsp. sugar
2 laurel leaves
2 pieces garlic
a little vinegar
75 grams oil
a dash of salt and pepper according to taste
1/2 liter water

1
Skin and cut chickens in small pieces.
2
Fry the chicken pieces in oil; fry until golden brown.
3
Add the tomatoes with garlic after they've been blended together.
4
Then add the fruits (cut into pieces), raisins, almonds, Jerez wine, vinegar, sugar and salt. Finally, add the water and leave mixture on stove top (low) until cooked.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 chickens, 2 white onions, 2 c. Jerez wine, pickled fruit, and more.

Yes, Chicken In Its Own Juices falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
407 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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