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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 386.5
  • Total Fat: 18.7 g
  • Cholesterol: 45.0 mg
  • Sodium: 526.8 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 14.7 g
  • Protein: 14.9 g

View full nutritional breakdown of Hell's Kitchen Roast Chicken calories by ingredient
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Hell's Kitchen Roast Chicken

Submitted by: CHUNKY2CHIC

Introduction

Elise Wim's and Elizabeth Bianchi Roast Chicken Recipe, I changed took out the canola oil and made it all olive oil, changed the heavy cream to nonfat milk, and halved the butter making the other half brummel and brown. I also cut out most of the sugar and salt. Although if you want to leave it in, the recipe calls for 2 tbsp of salt and sugar when boiling the squash and 1 tsp. when food processing the squash. Elise Wim's and Elizabeth Bianchi Roast Chicken Recipe, I changed took out the canola oil and made it all olive oil, changed the heavy cream to nonfat milk, and halved the butter making the other half brummel and brown. I also cut out most of the sugar and salt. Although if you want to leave it in, the recipe calls for 2 tbsp of salt and sugar when boiling the squash and 1 tsp. when food processing the squash.
Number of Servings: 4

Ingredients

    4 Chicken legs and thighs attached
    Salt and pepper
    1 tsp. smoked paprika
    1 3 pound butternut squash, peeled and diced
    Sugar
    1/4 cup nonfat milk
    2 tbsp butter unsalted
    2 tbsp brummel and brown yogurt spread
    2 tsp. cinnamon
    1.5 pounds swiss chard, blanched and drained well
    2.5 tbsp. olive oil
    1/2 cup diced yellow onion
    1.5 tsp. minced garlic
    1/2 cup chicken stock

Directions

1. Preheat oven to 400 degrees. Season chicken with 1 tsp. each salt, pepper, and paprika. Heat half tablespoon oil in a saute pan. Sear chicken on each side for 5 minutes. Transfer skin side up, to a rack set in a sheet pan. Roast until cooked through, 30 to 35 minutes.

2. Add 1 tsp. each sugar and a dash of salt plus squash to a large pot of boiling water. Cook for 10 minutes. Drain. Place in food processor. Add milk, butter, brummel and brown, cinnamon, dash of salt and sugar. Process until smooth. Keep warm.

3. Heat remaining olive oil in a large pan. Saute onion until translucent, about 3 minutes. Add garlic and cook 1 minute. Add swiss chard. Add chicken stock, boil then cook until broth reduces by half.

4. Spoon Squash and swiss chard on plate. Top with Chicken. Serve.

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHUNKY2CHIC.






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