Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
468
Calories
34g
Protein
29g
Fat
19g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| 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 |
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
- 1 chicken (3 1/2 pounds), in 8 pieces, rinsed and patted dry
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups diced carrots
- 1 large onion, halved and slivered
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
- 2 tablespoons flat-leaf parsley, for garnish
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