1.Preheat oven to 180°C
2.Place vegetables and rosemary in a large cast iron pot with a lid
3.Place chicken on top of vegetables and pour chicken stock and wine over
4.Put lid on pot and bake chicken and vegetables for one hour
5.Remove lid, stir vegetables around and baste chicken with cooking juices. (Remove vegetables and meat for your baby now.) Season with salt and pepper
6.Bake for a fur ther 30 minutes without the lid until the chicken is golden brown
7.Serve with rice and steamed vegetables.
Don’t be worried about the alcohol content of the wine, it burns off during cooking and only the flavour remains
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (386g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 225 (53%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 119.5mg||37 %|
|Sodium 348.5mg||12 %|
|Potassium 644.2mg||17 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 13.5g|
|Protein 33.3g||48 %|
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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: 428
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