Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
843
Calories
47g
Protein
18g
Fat
121g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Scotch | not in our table | 0 |
| Champagne | 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
- 3 ounces orange Scotch bonnet or habanero chiles (about 10)
- 1 orange bell pepper, halved, seeded, coarsely chopped
- 4 1x3 inch strips orange zest
- 4 tablespoons St-Germain liqueur, divided
- 2 tablespoons kosher salt, divided, plus more for seasoning
- 1 garlic clove, smashed
- 1 cup Champagne vinegar
- 2 teaspoons cornstarch
- 4 tablespoons unsalted butter, softened, divided
- 1 3-pound chicken, cut into 4 pieces, backbone removed
- Freshly ground black pepper
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