Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
634
Calories
38g
Protein
21g
Fat
66g
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 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Soup | 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 to 2-1/2 pounds frying chicken, cut up
- 2 tablespoons butter or margarine
- 1 10-3/4-ounce can condensed cream of chicken soup
- 1 teaspoon ground thyme
- 1/4 teaspoon ground black pepper
- 1 1/2 cups chicken broth
- 1/4 cup dry red wine
- 4 medium carrots, sliced
- 3 medium onions, quartered
- 2 cups sliced celery
- 3 cups hot cooked rice
- =
Directions
1
Brown chicken pieces in butter on both sides in large skillet over medium-high heat. Drain excess fat. Add soup, thyme, pepper, broth and wine. Cover and simmer 30 minutes. Add carrots, onions and celery; replace cover and cook 30 minutes longer or until vegetables are tender. Serve over hot rice.
Recipe sourced from
fandom