Try this Hen in Burgundy recipe, or contribute your own.
Suggest a better descriptionWash the hen, salt, pepper and sprinkle with lemon juice. Put next to each other into the clay pot. Cut bacon into slices and put them onto the hens. Mix sour cream with burgundy and the herbs. Pour the mixture carefully beside the hens into the pot. Close the pot and let the whole stew for 60 minutes at 250 degree C (482 F). Open the pot and test the hens, they should be as soft as butter. Remove the hens and pour out the sauce into another pot. Put hens back and brown them with open lid for 10 minutes at 220 degree F (428 F). Meanwhile strain the sauce through a sieve. Add, butter, mushroom and brandy. If you want bind the sauce with a bit of flour. Lowcal variations: (image that in a book from 1970!) Leave out butter and bacon. Do not bind with flour. Exchange joghurt for sour cream. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels
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Serving Size: 1 Serving (2258g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3792 | ||
Calories from Fat: 1719 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191g | 255 % | |
Saturated Fat 66.8g | 334 % | |
Monounsaturated Fat 81.2g | ||
Polyunsanturated Fat 25.5g | ||
Cholesterol 1174.8mg | 361 % | |
Sodium 5017mg | 173 % | |
Potassium 6216mg | 164 % | |
Total Carbohydrate 190.1g | 56 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 180.2g | ||
Protein 315.5g | 451 % | |
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: 3792
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