Of which 5.5 g sugars and 7.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Selenium (mushrooms)
Allergens none
Braised chicken with portobello mushrooms and white wine
A restaurant-worthy braise, made in a single skillet.
Ingredients
- 4 chicken thighs (480 g / 1 lb) — with or without skin
- 4 large portobello mushrooms, sliced (320 g / 11½ oz)
- 3 cloves garlic, minced (9 g)
- 1 sprig fresh thyme (2 g)
- 100 ml (½ cup) dry white wine
- 1 medium onion, chopped (110 g / 4 oz)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- salt and pepper, to taste
Method
- Season the chicken thighs with salt and pepper. Heat a tablespoon of the olive oil in a large skillet over medium-high heat and brown the chicken on all sides. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 3 to 4 minutes. Add the garlic and sauté for another 1 minute.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Muscle Gain”. The English edition is coming soon.
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