Photo: Lily Banse
Braised Chicken and Vegetables
11 ingredients
openrecipes
Browning the chicken before braising it ensures moist, flavorful meat. Serve it with vegetables the first night and use the leftovers in a light soup, a baguette sandwich or a hearty pasta sauce (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
819
Calories
48g
Protein
17g
Fat
111g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1/2 cup all-purpose flour
- 1 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 chickens, each about 3 1/2 lb., neck and giblets removed, cut into 16 serving pieces
- 4 Tbs. (1/2 stick) unsalted butter
- 2 cups dry red wine
- 2 cups chicken broth
- 1 can (14 1/2 oz.) diced tomatoes with juice
- 3 fresh thyme sprigs
- 1/2 lb. button mushrooms, halved
- 1 lb. carrots, peeled and cut into 2-inch 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