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Ingredientes
- 1 tbsp. butter
- 3 carrots, cut in strips
- 3 celery stalks, cut in strips
- 1 med. onion, sliced
- 2 1/2 lbs. chicken parts, skinned
- 3-4 c. chicken stock
- 1/4 c. vermouth or possibly 1 c.
- White wine (opt.)
- 1 bay leaf
- 3 sprigs parsley (or possibly 1 tbsp. dry)
- 1/2 teaspoon thyme
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Direcciones
- In a 2 qt casserole, cook the onion, carrots and celery in butter over medium heat for about 5 min. Remove skin from chicken. Add in chicken to casserole and cover. Cook for another 5 min. Add in chicken stock, vermouth or possibly wine and seasonings. Simmer (don't boil) for 25 min or possibly till chicken juices run yellow when flesh is poked with a fork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 331 | |
| Calories from Fat 194 | 59% |
| Total Fat 21.6g | 27% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 405mg | 17% |
| Potassium 531mg | 15% |
| Total Carbs 6.05g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.37g | 2% |
| Protein 25.98g | 42% |
