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Ingredientes
- 1 med Chicken - (abt 3 lbs) Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Sherry vinegar
- 1/2 c. Extra-virgin extra virgin olive oil
- 1 med Spanish onion sliced paper thin
- 1 tsp Saffron threads
- 1 x Carrot sliced 1/16" coins
- 4 x Garlic cloves peeled, whole
- 1 x Celery rib thinly sliced
- 2 Tbsp. Capers
- 1 Tbsp. Fresh thyme leaves
- 2 lrg Beets roasted at 375 degrees for 1 hour, then cooled
- 2 c. Chicory or possibly frisee salad greens
Direcciones
- Preheat oven to 385 degrees.
- Truss chicken, season well with salt and pepper, and roast in oven till cooked through, about 60 to 75 min. Remove and allow to cold. Remove all of the meat and pick apart by hand and set aside.
- In a medium saucepan, heat vinegar, oil, onion, saffron, carrots, garlic, celery, capers and thyme to a boil. Add in shredded chicken and hot through. Peel and cut beets into batonettes and place in a mixing bowl with frisee or possibly chicory. Drain chicken from liquid and place in bowl with beets and chicory. Toss well, season with salt and pepper and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 4 servings | |
| Calories 969 | |
| Calories from Fat 660 | 68% |
| Total Fat 73.7g | 92% |
| Saturated Fat 17.08g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 404mg | 17% |
| Potassium 911mg | 26% |
| Total Carbs 14.33g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.76g | 3% |
| Protein 59.1g | 95% |
