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Suggest a better descriptionTake the meat off 2 chickens. Bone out the other 4 chickens. Mince the chicken meat (using the large hole in the mincer) and red pepper with basil leaves. Season and add the egg. Fill the chicken legs fairly full. Cover each with a slice of bacon. Tie with string and colour in the oil. Put into a dish with the chicken stock and red wine and bake in the oven for about 35 minutes at 180C. Take out the legs, remove the skin and allow to set. Strain the sauce to use later. Quarter and de-seed the tomatoes. Cut the potatoes into 1/4 inch dice. Cook the spaghetti and toss in the butter. Cook the calabrese. Put the spaghetti onto a dish and toss in more butter. arrange the legs around the spaghetti. Mix the potatoes with the tomatoes and the sauce. Sprinkle the calabrese around the legs and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
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Serving Size: 1 Serving (2486g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3234 | ||
Calories from Fat: 1425 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 158.4g | 211 % | |
Saturated Fat 78.8g | 394 % | |
Monounsaturated Fat 50.6g | ||
Polyunsanturated Fat 13.5g | ||
Cholesterol 538.7mg | 166 % | |
Sodium 2084.3mg | 72 % | |
Potassium 5019.1mg | 132 % | |
Total Carbohydrate 371.9g | 109 % | |
Dietary Fiber 30.9g | 123 % | |
Sugars, other 341g | ||
Protein 86.9g | 124 % | |
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: 3234
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