Try this Chicken Stew with Fennel and Saffron recipe, or contribute your own.
Suggest a better descriptionThe day before: combine the tomatoes, onions, garlic, fennel, olive oil, Ricard, saffron, herbs and seasonings in a large covered casserole. Stir to blend and add the chicken, stir to coat the chicken. Cover and refrigerate for at least 8 hours to blend the seasonings. At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator. Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 minutes. Add the potatoes and chicken stock, simmer until the potatoes are cooked (30 to 45 minutes). Taste for seasoning and serve in warmed shallow soup bowls. Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN 0-09-992340-8
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 128 | ||
Calories from Fat: 52 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 344.9mg | 12 % | |
Potassium 304.3mg | 8 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 11.5g | ||
Protein 6.7g | 10 % | |
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: 128
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