As with any boiled dinner the sauce you choose to use to accompany the dish is important. For this I really like Pommery mustard and good cultured butter. I like the mustard for the dipping the chicken and the butter for any and all of the vegetables, but especially the cabbage. I will many times make sure I use a big pot and drop in an extra chicken to use for all kinds of things throughout the week and I always save the leftover broth for soup.
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Serving Size: 1 Serving (873g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 615 | ||
Calories from Fat: 86 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 21.1mg | 6 % | |
Sodium 688.1mg | 24 % | |
Potassium 2830.3mg | 74 % | |
Total Carbohydrate 120.7g | 35 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 100g | ||
Protein 20.9g | 30 % | |
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: 615
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