Try this Herbed Chicken with Lentil And Cep Broth recipe, or contribute your own.
Suggest a better descriptionMix the herbs and butter together thoroughly in a bowl. Loosen the skin over the breast of the chicken and push the herbed butter up over the breast between the skin and the flesh. Spread evenly. Roast the chicken in a 190C oven for about 1 1/2 hours. Serve with the broth. Broth: remove the rind from the pancetta and cut into lardons, retaining the rind in one piece. Soak the ceps in a little warm water. Fry the pancetta in a little butter, then add the diced vegetables and thyme and cook until softened but not coloured. Deglaze with the wine and add the stock. Add the pancetta rind in one piece, then the ceps and cep juice. Next add the lentils and cook until tender. Ten minutes from the end of cooking time add the chorizo. Before serving with the chicken, remove the pancetta rind.
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Serving Size: 1 Serving (598g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 155mg | 5 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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