300 grams pistachios, shelled, peeled, and unsalted
3 cups water
3 cups white wine
2 onions, finely chopped
5 cloves garlic
4 leaves lettuce
6 tablespoons unsalted butter
3 tablespoons oil
9 chicken drumsticks, chicken thighs
pepper , to taste
1 Poblano chile, peeled and seeded
Preparation
2h
0 mins
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In a large saucepan, cook white wine, 1 onion, garlic, lettuce leaves, and salt over medium heat. Add the chicken and cook for 30 minutes.
Remove the chicken from the broth and save the broth for the sauce.
In a skillet over medium heat, melt the butter and oil, and sauté the poblano chili, onion, and pistachios.
Pour the pistachio mixture into a food processor and process with 1/2 cup of white wine broth. Pour into a skillet, cover, and cook on low heat for 30 minutes.
Place the chicken in the pistachio sauce, cover, and cook for 5-10 minutes. Season with salt and pepper before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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