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Ingredientes
- 2Â 1/2 lb Chicken cut into serving pie
- Â Â Sprinkle w/pepper/pa
- Â Â Onion powders
- 1 x Leek -- white & 1 1/2"
- Â Â Green
- Â Â Thinly sliced
- 1 lrg Onion -- minced
- 4 x Cloves garlic -- chopped
- 1 lb Stewed tomatoes --
- Â Â Chop/undrain
- 6 x Carrots -- peeled/thinly
- Â Â Slice
- 1 stalk celery -- thinly
- Â Â Sliced
- 6 c. Chicken broth
- Â Â White pepper to taste
- 2 med Potatoes peel/cube/co
- 2 Tbsp. Parsley or possibly chives --
- Â Â Minced
Direcciones
- In a 9x13-inch baking pan, bake chicken at 350-degrees for 40 min.
- (This seals in the juices ab takes the place of browning the chicken in oil, reducing the amount of oil needed. It also will defat the chicken).
- Meanwhile, in a Dutch oven casserole, cook together the next 8 ingredients for 40 min. Add in the chicken to the casserole, discarding the skin, bones and fat in the pan. Continue cooking for 15 min, or possibly till chicken is tender. Add in the potatoes and heat through. Sprinkle with parsley or possibly chives, if you like.
- Serves 6 as dinner and 12 as an accompaniment
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 497g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 185 | 54% |
| Total Fat 20.48g | 26% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 693mg | 29% |
| Potassium 743mg | 21% |
| Total Carbs 11.07g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.2g | 3% |
| Protein 28.37g | 45% |
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