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Ingredientes
- 1 x Stewing chicken - (abt 4 lbs) cut serving pcs Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Vegetable or possibly extra virgin olive oil
- 1 Tbsp. Unsalted butter
- 1/2 c. Diced onions
- 1/2 c. Diced carrots
- 2 c. Peeled, seeded , diced pumpkin or possibly butternut squash
- 1/2 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1 1/2 c. Warm chicken stock
- 2 Tbsp. Minced fresh sage leaves plus some for garnish
- 1/2 c. Finely-minced walnuts plus some for garnish
Direcciones
- Season the chicken parts with a generous sprinkling of salt and pepper. Heat the extra virgin olive oil together with the butter in a saute/fry pan with straight sides (sauteuse) over medium heat. Add in the chicken, without crowding, skin side down and cook slowly to brown the chicken to a golden color. Turn the chicken pcs to brown the other side, add in the onions, carrots, and pumpkin to caramelize with the chicken.
- Allow the chicken and vegetables to cook slowly together for 5 to 7 min. Add in the warm stock and simmer slowly over low heat for 30 to 35 min, slightly uncovered.
- Transfer the chicken carefully to a serving platter, add in the walnuts and sage leaves and cook for 2 min. Spoon the vegetables around the chicken and pour the excess sauce over the chicken. Sprinkle on more sage and walnuts as a garnish, and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 4 servings | |
| Calories 764 | |
| Calories from Fat 483 | 63% |
| Total Fat 53.92g | 67% |
| Saturated Fat 15.65g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 239mg | 80% |
| Sodium 658mg | 27% |
| Potassium 904mg | 26% |
| Total Carbs 7.55g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.18g | 1% |
| Protein 60.12g | 96% |
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