Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- =
- 2 medium onions, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 fennel bulb, trimmed and coarsely chopped
- 1 teaspoon dried thyme
- 1/4 cup olive oil
- 1/2 cup dry sherry
- 9 cups chicken stock
- 1 cup finely ground almonds
- 1 cup heavy cream
- 1 1/2 cups finely chopped cooked white chicken meat
- salt and pepper
- 1/4 cup finely chopped fresh parsley, for garnish
- =
Directions
In a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly.
Add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated.
Add the chicken stock, almonds, and cream and bring to a boil over high heat.
Reduce the heat to moderate and cook 25 minutes.
Add the chicken and cook 5 minutes, or until the chicken is heated through.
Season with salt and pepper.
Garnish each portion with parsley just before serving.