Photo: Lily Banse
Pot-roasted chicken with vegetables and a cauliflower purée
15 ingredients
30 min + 2 hr
Serves 4
openrecipes
In this dish the garlic subtly flavours the chicken thanks to being blanched before added to the pot. Serve alongside delicious vegetables and a cauliflower purée for an extra special Sunday roast.
Estimated Nutrition (whole recipe, rough)
684
Calories
46g
Protein
38g
Fat
44g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Beetroot | 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
- 1 garlic
- 2 tbsp olive oil
- 1 carrot
- 1 stick celery
- 1 onion
- 1 sprig rosemary
- 1 sprig thyme
- 1.25kg/2lb 12oz whole chicken
- 500ml/18fl oz chicken stock
- 1 cauliflower
- 500ml/18fl oz milk
- 1 bunch baby beetroots
- 1 bunch baby heritage carrots
- 50g/1¾oz unsalted butter
- 1 head of kale
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes