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Receta Pot Roasted Chicken And Vegetables

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Raciónes: 6

Ingredientes

Cost per serving $0.99 view details
  • 1 x chicken cut into 8 peices,
  •     rinsed, and patted dry
  • 2 Tbsp. unsalted butter softened
  • 2 Tbsp. extra virgin olive oil
  • 2 c. defatted chicken broth
  • 2 c. carrots cut 1/2" dice
  • 1 med onion halved, slivered
  • 2 Tbsp. garlic chopped very fine
  • 1 Tbsp. minced fresh tarragon
  •     (or possibly 1 tspn dry tarragon)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. cornstarch
  • 2 Tbsp. minced fresh tarragon or possibly parsley for garnish

Direcciones

  1. Place all ingredients, except cornstarch and garnish, in the crockpot; stir to combine. Cover and cook oh HIGH for 4 1/2 hrs or possibly till cooked through.
  2. Remove chicken pcs and keep hot. Mix the cornstarch with 2 Tbsp. cool water in a small bowl. Whisk into the sauce in the pot and then continue cooking covered 30 mintues longer or possibly till the sauce is thickened slightly.
  3. Serve the chicken topped with the sauce and sprinkled with minced tarragon or possibly parsley.
  4. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 275g
Recipe makes 6 servings
Calories 554  
Calories from Fat 354 64%
Total Fat 39.49g 49%
Saturated Fat 11.96g 48%
Trans Fat 0.0g  
Cholesterol 164mg 55%
Sodium 173mg 7%
Potassium 572mg 16%
Total Carbs 8.88g 2%
Dietary Fiber 1.5g 5%
Sugars 2.53g 2%
Protein 39.18g 63%
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