From Lisa Leake's "100 Days of Real Food," p. 284
1. Add onion and garlic to slow cooker.
2. In large saute pan over medium heat, add the olive oil. Working in batches as needed, sear all sides of the chicken pieces for 3-4 minutes, until golden-brown. Add the chicken to the slow cooker.
3. Pour the stock and wine into the slow-cooker. Sprinkle the salt, oregano, pepper, bay leaves, and rosemary over the chicken, then carefully place the sliced potatoes and carrots on top. You may have to push some down around the chicken for everything to fit.
4. Cook on high for 4 hours, or on low for 7 hours, or until the chicken is tender and falling off the bone. Discard the bay leaves and rosemary. Serve the chicken with the potatoes and carrots.
Drain and discard the juices from the slow cooker and save the bones to make overnight chicken stock, p. 322.
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Serving Size: 1 Serving (617g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 875 | ||
Calories from Fat: 473 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.5g | 70 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 21.9g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 254.4mg | 78 % | |
Sodium 425.9mg | 15 % | |
Potassium 1403.7mg | 37 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 23.5g | ||
Protein 67.4g | 96 % | |
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: 875
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