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Raciónes: 6

Ingredientes

Cost per serving $2.16 view details

Direcciones

  1. 1. Spray a large roasting pan with non-stick spray. Add in potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp. thyme, 1 tsp. rosemary, tarragon, salt, and pepper. Mix well. Roast, uncovered, at 425 degrees for 30 min. Stir once, halfway through cooking time. Add in green beans and roast for 10 more min.
  2. 2. Meanwhile, pour wine into a large saucepan. Add in remaining 1/2 tsp. thyme and 1/2 tsp. rosemary. Bring to a boil. Add in chicken pcs and reduce heat to medium-high. Cook, uncovered, till chicken is cooked through, about 12 min.
  3. 3. Add in roasted vegetables to chicken and wine. Stir in 2 1/2 c. of broth. In a small bowl, combine flour with remaining 1/2 c. broth and stir till lump free. Add in flour mix to chicken and vegetables. Cook till stew is bubbly and has thickened, about 3 min. Serve warm.
  4. NOTES :

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Nutrition Facts

Amount Per Serving %DV
Serving Size 440g
Recipe makes 6 servings
Calories 274  
Calories from Fat 37 14%
Total Fat 4.15g 5%
Saturated Fat 0.79g 3%
Trans Fat 0.01g  
Cholesterol 27mg 9%
Sodium 334mg 14%
Potassium 1051mg 30%
Total Carbs 38.4g 10%
Dietary Fiber 7.4g 25%
Sugars 7.54g 5%
Protein 18.33g 29%
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