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Ingredientes
- 1 (3-3 1/2 lb.) broiler fryer
- 1 carrot, peeled & minced
- 1 onion, peeled & minced
- 1 tbsp. butter
- 1 bay leaf
- 1 c. dry white wine
- 1 c. chicken stock
- 1 teaspoon tarragon
- Salt & pepper
Direcciones
- Wash fryer. Pat dry. Saute/fry carrots and onions in butter in a large frying pan. Transfer vegetables to crockery pot. Brown fryer in remaining drippings. Transfer to crockery pot. Add in bay leaf, wine, stock, tarragon, salt and pepper. Cover. Cook on low (200 degrees) for 8 hrs. Remove chicken from crockery pot. Keep hot.
- Pour juices into saucepan. Skim fat. Boil down till reduced to 1 c.. Pour into sauce bowl. Carve chicken. Serve on hot platter. Pass sauce. Makes 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 308 | |
| Calories from Fat 76 | 25% |
| Total Fat 8.54g | 11% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 264mg | 11% |
| Potassium 601mg | 17% |
| Total Carbs 6.28g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.16g | 1% |
| Protein 39.01g | 62% |
