Try this Pan-Fried Marinated Baby Chicken And Spring Vegetables recipe, or contribute your own.
Suggest a better descriptionCombine all marinade ingredients and mix thoroughly. Rub this mixture all over chicken and allow to rest overnight in the refrigerator. Split chicken in half and remove back bone. Dust chicken in 1/4 cup of flour and pan fry in peanut oil for 10 minutes on each side. Remove from oil and add stock and tarragon. Simmer 8 minutes. Place chicken on platter and place tomatoes around chicken. Lightly oil and season all vegetables, except tomatoes. Broil in a 550 degree oven for 5 minutes. Sprinkle with lemon juice, thyme, and lemon zest. Place in hollowed tomatoes and warm. Original Title: PAN FRIED MARINATED BABY CHICKEN WITH SPRING VEGETABLES BASKET AND TARRAGON VINAIGRETTE Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW#DJ9278 BOBBY FLAY, JACK MCDAVID Converted by MM_Buster v2.0m.
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Serving Size: 1 Serving (666g) | ||
Recipe Makes: 4 servings | ||
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Calories: 816 | ||
Calories from Fat: 552 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.4g | 82 % | |
Saturated Fat 13.3g | 67 % | |
Monounsaturated Fat 28.8g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 131.2mg | 40 % | |
Sodium 486.5mg | 17 % | |
Potassium 764.7mg | 20 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 26.9g | ||
Protein 38.7g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 816
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