Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
530
Calories
38g
Protein
18g
Fat
57g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cognac | not in our table | 0 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil or vegetable oil (I used olive oil)
- 8 small thin-skinned potatoes, scrubbed and halved lengthwise (I used white potatoes)
- 3 medium onions, halved and thinly sliced
- 2 carrots, trimmed, peeled and thickly sliced on the diagonal
- salt and freshly ground white pepper (I used Kosher salt)
- 1 thyme sprig
- 1 rosemary sprig
- 1 bay leaf
- 1 chicken, about 3 1/2 pounds, preferably organic, trussed (or wings turned under and feet tied together with kitchen string), at room temperature
- 1/2 cup Armagnac (Cognac of other brandy) * Use Armagnac if at all possible. It imparts a very different flavor to the dish.
- 1 cup water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes