Receta Smothered Chicken And Sweet Potatoes

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Raciónes: 6

Ingredientes

Cost per serving $1.59 view details

Direcciones

  1. Set oven to 350F.
  2. Coat chicken pcs in 1/3 c. of the flour (shaker bag).
  3. Spray a Dutch oven with no-stick veg. oil. Set the pot over medium-high heat till warm. Add in chicken. Brown the pcs on both sides. Remove from the pot and set aside.
  4. Pour 1/2 c. of the broth into the pot ad scrape the bottom to loosen any browned bits. Bring to a simmer. Add in onions, reduce the heat to low and cook for 5 min. Add in the mushrooms and cook for 5 min, or possibly till softened.
  5. Add in the remaining 1/3 c. flour and cook, stirring for 2 min (the mix will be dry). Add in 1 c. of the remaining broth, stirring to break up any lumps of flour.
  6. Add in the sweet potatoes, chicken and remaining 1-1/2 c. broth. Bring to a boil, cover and transfer the pot to the oven. Bake 1 hr.
  7. Transfer the potatoes and chicken from the pot to a swerving platter.
  8. GRAVY: In a c., mix the cornstarch and water. Pour into the pot. Cook over medium heat, stirring, till the broth is thickened. Serve over the chicken and potatoes. Serve with rice, or possibly noodles.
  9. VARY: Skinless, boneless pcs of chicken about 3 ounces per person.
  10. Proceed with recipes. Serve with confetti rice (corn, diced carrot and peas) in a side dish or possibly arranged as a ring around the chicken.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 465g
Recipe makes 6 servings
Calories 606  
Calories from Fat 255 42%
Total Fat 28.28g 35%
Saturated Fat 8.08g 32%
Trans Fat 0.0g  
Cholesterol 135mg 45%
Sodium 182mg 8%
Potassium 679mg 19%
Total Carbs 44.8g 12%
Dietary Fiber 2.1g 7%
Sugars 2.39g 2%
Protein 40.75g 65%
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