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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 453.3
  • Total Fat: 11.6 g
  • Cholesterol: 89.7 mg
  • Sodium: 188.7 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 9.1 g
  • Protein: 34.6 g

View full nutritional breakdown of Lemon & Garlic Pot Roasted Chicken calories by ingredient
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Lemon & Garlic Pot Roasted Chicken

Submitted by: IMELDASHOEQUEEN

Introduction

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    1 lemon, halved
    1.2kg whole chicken
    2 Tbsp olive oil
    Sea salt & cracked black pepper to taste
    12 eschalots, peeled
    1 head garlic, halved
    cup brandy
    2 cups riesling
    cup chicekn stock
    cup water
    2 Tbsp tarragon leaves
    4 cups steamed green beans to serve

Directions

Place the lemon in the cavity of the chicken and secure the legs with kitchen string. Brush the chicken with half the oil, sprinkle with salt andpepper and set aside.

Heat a heavy-based saucepan over medium heat. Add the remaining oil, eschalots and garlic and cook for 10 minutes or until starting to caramelise. Remove from the pan and set aside.

Add the chicken and cook breast side down for 5 minutes. Return the garlic and eschalots to the pan, add the brandy and stir, scraping the bottom of the pan. Add the wine, stock and water and bring to the boil. Reduce th eheat, cover with a tight-fitting lid and simmer for 30 minutes. Remove the lid and simmer for a further 30 minutes or until the chicken is cooked through.

Stir in the tarratgon and serve with green beans.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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