Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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 whole chicken
- ¼ cup butter
- ½ cup diced bacon
- ½ cup thinly-sliced carrots
- 2 large leeks
- ¼ cup flour
- 1 cup chicken broth or stock
- 1 small head of cabbage, sliced
- ¼ tsp parsley
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp basil
- salt and pepper to taste
Directions
Add butter to a large cooking pot, and brown the chicken evenly.
Remove the chicken from the pot, and add the bacon, carrots and leeks.
Sauté briefly, and then add the flour and milk until evenly coated.
Gradually stir in the chicken stock, and add the parsley, garlic powder, paprika, basil, salt and pepper.
Return the chicken to the pot.
Cover and simmer for 2 to 3 hours, or until the chicken is tender and well-cooked.
Category:Welsh Meat Dishes
Category:Chicken Recipes
Category:Carrot Recipes
Category:Bacon Recipes
Category:Leek Recipes
Category:Cabbage Recipes