Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
441
Calories
32g
Protein
29g
Fat
9g
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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- 2 chickens, each 4 lb., cut into 8 serving pieces
- Salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- 40 garlic cloves, peeled
- 1 Tbs. minced fresh rosemary
- 1 Tbs. minced fresh thyme
- Zest of 2 lemons
- 1/4 cup white wine
- 3/4 cup chicken stock
- 3 Tbs. unsalted butter, at room
- temperature, cut into pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes