Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
453
Calories
39g
Protein
16g
Fat
41g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 4 shallots
- 1 tsp. unsalted butter, plus 1 Tbs., at room temperature
- Coarse salt and freshly ground pepper, to taste
- 1 tsp. fresh thyme leaves
- 3 carrots, peeled, sliced, blanched for 3 minutes and drained
- 1 fennel bulb, trimmed, sliced crosswise, blanched for 3 minutes and drained
- 3 celery stalks, sliced, blanched for 3 minutes and drained
- 2 cups English peas
- 1 large roasting chicken, 7 to 8 lb., with neck and giblets reserved for another use
- 1 lemon, halved
- About 1 cup chicken broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes