Chicken, tomato & rosemary stockpot(CSIRO)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 389.9
  • Total Fat: 15.6 g
  • Cholesterol: 167.8 mg
  • Sodium: 431.2 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 42.5 g

View full nutritional breakdown of Chicken, tomato & rosemary stockpot(CSIRO) calories by ingredient


Introduction

From CSIRO total well being diet From CSIRO total well being diet
Number of Servings: 4

Ingredients

    2 tablespoons olive oil
    800g skinless chicken thigh fillets cut into 4 cm cubes
    2 leeks sliced
    2 carrots, finely chopped
    2 sticks celery, chopped
    2 cloves garlic
    1 cup chicken stock
    1/2 cup white wine
    1 x 400g tin chopped to,atones
    1 tablespoon chopped rosemary
    2 tablespoons chopped Italian parsley

Directions

Heat oil and add chicken in batches and cook until brown. Remove from pan and set aside.
Reduce heat to medium, add leek and cook until soft. Add carrot, celery and garlic and cook until all vegetables are soft. Add stock, wine and tomato and bring to a boil. Reduce heat to low, then return chicken to pan and gently simmer for 35 minutes.
Add herbs and season to taste. Serve with a mixed green salad.

for dinner