Photo: Kevin McCutcheon
Provencal Chicken Stew with Butternut Squash & Chickpeas
11 ingredients
**Recipe**
openrecipes
Estimated Nutrition (whole recipe, rough)
398
Calories
41g
Protein
6g
Fat
41g
Carbs
Counts 10 of 12 ingredients — the other 2 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 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
| Seed | 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 cup dried chickpeas, soaked for 6 hours or overnight
- 4 pounds bone-in, skin-on chicken (I used 1 cut-up whole chicken in 8 parts, plus 2 legs)
- 2 large onions, chopped
- 8 cloves garlic, 7 smashed and 1 minced
- 1 medium butternut squash, peeled, seeds scooped out, and cut into 1-inch cubes
- 1 teaspoon dried
- or ½ teaspoon each dried thyme and oregano
- 1 sprig rosemary
- 2 cups white wine, preferably dry
- Juice of half a lemon
- Parsley for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes