Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
704
Calories
43g
Protein
30g
Fat
64g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 small young chicken, about 2 lb., quartered
- Sea salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- Canola oil for deep-frying
- 1 large russet potato, unpeeled, cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1/2 lb. fresh white mushrooms, wiped clean and sliced
- 2 green onions, including tender green portions, chopped
- 1/3 cup dry white wine
- 1 1/2 cups small green peas, fresh or frozen
- 1 Tbs. minced fresh flat-leaf parsley
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