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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 190.7
  • Total Fat: 2.2 g
  • Cholesterol: 40.2 mg
  • Sodium: 409.5 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 13.4 g

View full nutritional breakdown of Braised Chicken/Mom-Mom's "potted chicken" calories by ingredient
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Braised Chicken/Mom-Mom's "potted chicken"

Submitted by: ANNE-ELIZ

Introduction

This is an homage to my grandmother's recipe, which was not a recipe at all but a free-style riff with chicken being the only constant.

Sometimes potatoes were added and sometimes omitted; when omitted, the dish was served with noodles or rice.

Likewise, the herbs and other flavorings were changed depending on what was available or desired.

This recipe is an approximation based on what I had that day.
This is an homage to my grandmother's recipe, which was not a recipe at all but a free-style riff with chicken being the only constant.

Sometimes potatoes were added and sometimes omitted; when omitted, the dish was served with noodles or rice.

Likewise, the herbs and other flavorings were changed depending on what was available or desired.

This recipe is an approximation based on what I had that day.

Number of Servings: 6

Ingredients

    2 Chicken Breast,cut into 3 to 4 inch pieces
    Chicken Leg, 2 leg
    Chicken Wing, 2 wing
    Onions, raw, 1.5 cup, chopped
    parsnips, 1 cup
    Celery seed, .25 tsp
    Garlic, 2 cloves
    Rosemary, dried, .66 tsp
    Salt, .75 tsp
    Pepper, black, .25 tsp
    White Wine, 3 fl oz
    Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 4 serving
    Carrots, raw, 3 medium , approximately 1 inch pieces

Tips

Since the meat tends to fall off the bone anyway, I removed the bones before serving and it makes 6 generous or 8 smaller servings.

I calculated it as 8 servings. Let your conscience be your guide.


Directions

Brown the chicken.

Sauté the vegetables

Return the chicken to the Dutch Oven or casserole (could also go into slow cooker)

Add herbs and spices

Add liquid

Bring to a low boil, then turn heat down and simmer for about an hour, then check.

Since the vegetables tend to soften a great deal and reduce in voIume, I added additional carrots when the rest was almost done and let them cook for about 15 minutes more.








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