Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | 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
- 12 little turkey piecees,
- 1 tablespoon lard,
- 1 teaspoon butter,
- 1 teaspoon flour,
- 1 small onion,
- 1 3/4 lbs/750 g chestnuts,
- 1 1/2 teaspoon sugar,
- salt
Directions
Fry the turkey pieces with lard until yellow.
Pour chicken broth or water to almost cover, add salt and a whole onion and simmer, covered, until the meat is almost done.
Remove the onion.
Separately fry the flour until yellowish, add the turkey boiling liquid and caramelized sugar (1 teaspoon) to which a little more of the turkey boiling liquid has been added.
Pour this sauce over the turkey pieces, add 1/2 teaspoon sugar, salt, butter and the boiled and peeled chestnuts.
Be careful to keep the chestnuts whole.
Simmer until the sauce is greatly reduced.
(The dish must have very little sauce.)
Category:Romanian Recipes
Category:Romanian Meat Dishes