Try this Clay Pot Chicken with Vegetables recipe, or contribute your own.
Suggest a better descriptionPresoak Clay Cooker for 15 minutes. Place chicken in cooker and surround with the vegetables. Cut very top portion of garlic bulbs off without cutting into clove portion. Drizzle unpeeled garlic bulbs with a little bit of vegetable oil and arrange around outside edge of vegetables. Pour in the wine and add the seasonings, scattering bay leaves evenly throughout vegetables. Place covered Clay Cooker in cold oven and turn oven on to 450 degrees. Bake for about 1 hour and 25 minutes. For a crisp skinned chicken, during the last few minutes of cooking, uncover and remove vegetables and liquid. NOTES : Serve freshly baked french bread to be spread with the tender, mellow roasted garlic. Recipe by: Paulette Motzko Posted to MC-Recipe Digest V1 #568 by 4paws@netrax.net (Shermeyer-Gail) on Apr 14, 1997
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Serving Size: 1 Serving (453g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 978 | ||
Calories from Fat: 610 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.8g | 90 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 28g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 336mg | 103 % | |
Sodium 315.1mg | 11 % | |
Potassium 885.5mg | 23 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 2.4g | ||
Protein 83.8g | 120 % | |
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: 978
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