Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
1174
Calories
56g
Protein
31g
Fat
162g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Peas | 1/2 cup (72g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Broad Bean | 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 tbsp olive oil
- 6 slices flat pancetta, chopped
- 1 fennel bulb, finely chopped
- 12 eschalots, peeled
- 2 garlic cloves, crushed
- 25g unsalted butter
- 2 tbsp plain flour
- 1 cup dry white wine
- 600ml hot chicken stock
- 4 skinless chicken breast fillets, each sliced into 6 pieces
- 250g baby new potatoes
- 125g green beans
- 460g fresh broad beans
- 250g fresh peas
- 3 tbsp sun-dried tomato pesto
- 1 tbsp finely chopped flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes