Belgian Ale thickens into a flavorful sauce for this oven-braised chicken.
In a large Dutch oven over medium-high, heat neutral oil, then brown the chicken, 4-5 minutes per side. Transfer to a plate, skin side up. In the same pot over medium, combine shallots, carrots, parsnips, and garlic. Cook for 3 to 4 minutes. Add coriander and Belgian ale. Scrape the pan, then stir in Dijon mustard and 1/2 tsp salt. Bring to a simmer then add the chicken, skin side up. Bake at 350 degrees F, uncovered, until the vegetables are tender and the chicken reaches 175 degrees F, about 40 minutes. Transfer the chicken to a platter. Reduce the braising liquid over medium, stirring, about 5 minutes. Season with salt and pepper. Stir in cider vinegar and dill. Pour the sauce and vegetables around the chicken. Sprinkle with more dill.
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Serving Size: 1 Serving (612g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 838 | ||
Calories from Fat: 474 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.6g | 70 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 285.8mg | 88 % | |
Sodium 439.5mg | 15 % | |
Potassium 1296.8mg | 34 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 21.9g | ||
Protein 61.9g | 88 % | |
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: 838
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