Spring chicken and vege casserole
by ahereaka
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Suggest a better descriptionSource: Katie Bishop
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INGREDIENTS
- 2 tbsp Olive oil
- 4 chicken legs
- 12-16 Shallots ; peeled and halved
- 2 fennel bulbs ; trimmed and cut into wedges
- 150 gram baby potatoes
- 2 Bay leaves
- 4 fresh thyme sprigs
- 1 tbsp Tomato paste
- 500 ml dry cider or applice juice
- 150 gram Baby spinach
- 200 grams Baby carrots ; washed and halved lengthways
INSTRUCTIONS
Warm olive oil. Season chicken legs with salt and pepper and cook skin side down until golden. Transfer to slow cooker.
Return pan to heat add shallots and fry 3 - 5 mins. Add to slow cooker with fennel, potatoes, carrots, bay leaves, thyme, tomato paste. Pour over cider. Cook 4-6 hours. Stir in spinach just before serving. Serve with mashed potatoes or crusty bread.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (368g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 409 | ||
| Calories from Fat: 202 (49%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22.4g | 30 % | |
| Saturated Fat 6g | 30 % | |
| Monounsaturated Fat 9.4g | ||
| Polyunsanturated Fat 4.7g | ||
| Cholesterol 138.6mg | 43 % | |
| Sodium 229.1mg | 8 % | |
| Potassium 1245mg | 33 % | |
| Total Carbohydrate 18.2g | 5 % | |
| Dietary Fiber 6g | 24 % | |
| Sugars, other 12.3g | ||
| Protein 34g | 49 % | |
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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. |
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Calories per serving: 409
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