Try this Chicken and Sherry Casserole recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a shallow, heavy bottomed casserole and gently cook the bacon lardons until golden and crisp. Remove with a slotted spoon and set aside.
Add the shallots and crushed garlic to the pan with the butter and cook for 5 minutes until starting to soften. Stir in the flour and cook for just a minute, then slowly stir in the sherry and stock. Bring to a simmer then add the chicken, bacon, potatoes and baby carrots and cook for 10 minutes, or until the meat is just cooked.
Add the green beans, broad beans and peas and simmer for 4-5 minutes, then stir in the cream and season. Remove from the heat and serve immediately with rice or rustic bread.
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Serving Size: 1 Serving (811g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 802 | ||
Calories from Fat: 205 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 191.9mg | 59 % | |
Sodium 695.6mg | 24 % | |
Potassium 1703mg | 45 % | |
Total Carbohydrate 57.8g | 17 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 49.1g | ||
Protein 74.1g | 106 % | |
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: 802
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