Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
554
Calories
39g
Protein
16g
Fat
61g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 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
- =
- 7 lb Chicken parts (legs, thighs & breasts)
- 12 md Carrots cut into 1-1/2 inch pieces
- 1 Head of garlic toes unskinned
- 8 md Brown onions (whole); peeled
- 4 md Potatoes; cut in thirds
- 1/2 lb Butter
- Salt and pepper to taste
- 1 qt Sauterne wine
- 8 oz Tomato sauce
- =
Directions
1
Layer as desired. However, start with the chicken on the bottom. Season
2
to taste. Pour over all the wine and tomato sauce. Cover with foil and
3
then add the lid. Cook over low heat 2-1/2 to 3 hours.
Recipe sourced from
fandom