Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
557
Calories
55g
Protein
5g
Fat
71g
Carbs
Counts 10 of 11 ingredients — the other 1 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | 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 broiler-fryer chicken (2-1/2 to 3 pounds), cut up
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper, divided
- 3 medium carrots, sliced
- 2 ribs celery, thinly sliced
- 1 medium onion, thinly sliced
- 12 cloves garlic, peeled
- 2 tablespoons chopped fresh parsley
- 1/3 cup dry white vermouth
- 1/4 cup sour cream
- 3 cups hot cooked rice (cooked in chicken broth
- =
Directions
1
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken, carrots, celery, onion, garlic, parsley and wine in 2-quart covered baking dish. Cover with double thickness of foil. Place baking dish lid over foil. Bake at 375 degrees 1-1/2 hours without removing cover. Stir in sour cream. Serve over hot rice.
Recipe sourced from
fandom