Photo: Sorin Gheorghita
Pot roast teal with buttered chanterelles recipe
10 ingredients
30 min + 20 min
4 people
openrecipes
A real treat of a meal, making the most of teal, chanterelles, thyme and shallots.
Estimated Nutrition (whole recipe, rough)
495
Calories
33g
Protein
34g
Fat
14g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | 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
- 4 oven-ready teals
- 400 yellow leg chanterelles
- g clove garlic
- 1 large shallots
- 2 sprigs thyme
- 4 sea salt and freshly ground black pepper
- 1 glug vegetable oil
- pinch butter
- 1 brown chicken stock
- 50 double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes