Hearty fall meal
Season chicken pieces and then dredge in flour. Brown in vegetable oil until browned. Remove from pot and then add chopped celery and onions. Sauté until soft. Return chicken to pot. Add stock and cider . Toss in carrots, apples and rosemary springs. Bring to a boil. Reduce heat and simmer covered on medium low for 30 minutes. Serve with mashed potatoes or egg noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (444g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 250 | ||
Calories from Fat: 44 (18%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.9g | 7 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 62.1mg | 19 % | |
Sodium 337.9mg | 12 % | |
Potassium 614.8mg | 16 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 30g | ||
Protein 18.4g | 26 % | |
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: 250
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.