SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 309.5
  • Total Fat: 5.8 g
  • Cholesterol: 58.0 mg
  • Sodium: 132.6 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 8.0 g
  • Protein: 29.5 g

View full nutritional breakdown of Stoved Chicken calories by ingredient
Report Inappropriate Recipe

Stoved Chicken

Submitted by: PILLYWIGGIN

Introduction

This meal is best cooked long and slow so can also be made in a slow-cooker This meal is best cooked long and slow so can also be made in a slow-cooker
Number of Servings: 4

Ingredients

    400g chicken breast pieces, no skin or fat
    1 tbsp olive oil
    I medium onion, finely chopped
    1 small leek, approx 150g, slit, rinsed and sliced
    1 tbsp plain flour
    450ml vegetable stock
    1 tsp English Mustard
    200g carrot, diced
    175g parsnip, diced
    2 -3 stems rosemary
    500g potatoes, skin on, thinly sliced
    pepper

Directions

Heat the oil in a large frying pan and fry chicken for 5 mins, until evenly browned.
Transfer chicken into a 2.5 litre casserole dish. Add the onion and leek to the frying pan and cook gently for 5 mins or until softened and beginning to turn brown.
Stir in the flour, then gradually add the stock, mustard and a little pepper and bring to the boil.
Add the diced vegetables to the casserole dish with the rosemary. Pour the hot stock overthem and arrange the potatoes on the top, overlapping the slices and pressing down into the stock. Cover and bake in a pre-heated oven at 160C / 325F for a minimum 1.5 hours.
Remove the lid and cook for 30 mins more or until the potatoes are browned.

Serve with green beans or broccoli

Serving Size: 4 generous helpings

Number of Servings: 4

Recipe submitted by SparkPeople user PILLYWIGGIN.






Great Stories from around the Web


Rate This Recipe