Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
556
Calories
38g
Protein
18g
Fat
57g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 1/2 lb blue, Yukon Gold, or
- red thin-skinned potatoes - (2" wide)
- 1 1/2 lb short slender carrots - (1/2" thick) ends trimmed
- 1 1/2 lb pearl onions - (3/4" wide)
- 2 tbl olive oil
- 1 tbl fresh thyme leaves
- 1 tbl fresh rosemary leaves
- 1/2 tsp freshly-ground black pepper
- 1/3 cup dry red wine
- 1/3 cup balsamic vinegar
- 1/3 cup chicken broth
- Salt to taste
- =
Directions
1
Scrub potatoes and carrots.
2
Cut potatoes in half.
3
Peel onions.
4
In a 12- by 15-inch roasting pan, mix potatoes, carrots, onions, oil, thyme, rosemary, and pepper.
5
Roast vegetables in a 450 degree oven, stirring occasionally, until tender when pierced, 40 to 50 minutes.
6
Transfer pan from oven to rangetop and set over medium heat.
7
Add red wine, balsamic vinegar, and chicken broth.
8
Stir until brown drippings are scraped free and vegetables are coated, 2 to 4 minutes.
9
Spoon vegetables into a bowl.
10
Add salt to taste.
Recipe sourced from
fandom