Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
315
Calories
32g
Protein
18g
Fat
5g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 chicken leg quarters
- 2/3 cup extra-virgin olive oil
- 4 celery ribs, thinly sliced
- 6 sprigs fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
- 1/2 cup dry vermouth
- 2 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 40 garlic cloves, crushed under a knife and peeled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes