Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 roasting chicken (4 lb.) washed and dried
- 12 small new potatoes, peeled
- 1/2 tsp. each salt and tarragon
- water
- 1/4 tsp. fresh pepper
- 3/4 c. tomato juice
- 5 Tbs. margarine, divided
- 2 Tbs. chopped parsley
- 2 Tbs. oil
- 1/4 tsp. thyme
- 1 bay leaf
- 8 oz. mushrooms
- 12 small white onions, blanched and peeled
- 1 c. artichoke hearts
Directions
Rub inside of chicken with salt, tarragon and pepper.
In range top casserole large enough to hold chicken comfortably, brown chicken in 3 Tbs. margarine and the oil, turning carefully to avoid breaking skin.
Meanwhile in covered medium saucepan, boil onions in water to cover for 5 minutes.
Drain; set aside.
In same saucepan boil potatoes in water to cover 2 minutes, drain.
Remove chicken and add onions and potatoes to the casserole; sauté, stirring gently to scrape up brown bits from bottom, until vegetables are lightly browned.
Return chicken to casserole.
Combine tomato juice, bay leaf, parsley and thyme; pour over chicken.
Cover tightly.
Bake in preheated 325 degrees oven 45 minutes.
Meanwhile in small skillet sauté mushrooms in remaining 2 Tbs. margarine until lightly browned; add, with artichoke hearts, to chicken mixture.
Cover tightly; bake 45 minutes longer or until chicken is tender.
Category:Haitian Recipes
Category:Haitian Meat Dishes