Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 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
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- 1 broiler-fryer chicken (2-1/2 to 3 pounds), halved
- 1/4 cup butter or margarine, divided
- 1 teaspoon salt, divided
- 1 teaspoon rosemary leaves, divided
- 1/4 teaspoon ground black pepper
- 3/4 cup (4 ounces) chopped fully-cooked ham
- 4 ounces chicken livers, quartered
- 1 cup chopped onion
- 1 cup uncooked rice
- 3 1/2 cups chicken broth, divided
- 1 tablespoon cornstarch
- 2 tablespoons dry sherry
- 2 tablespoons half and half
- =
Directions
Cook chicken in 3 tablespoons butter over medium-high heat in 10-inch skillet, about 10 minutes, turning to brown evenly. Season with 1/2 teaspoon salt, 1/2 teaspoon rosemary and pepper. Reduce heat, cover, and cook 25 minutes, or until done.
Melt remaining 1 tablespoon butter in 2- to 3-quart saucepan. Add ham and chicken livers; cook over medium-high heat until livers are browned, about 3 minutes. Remove from pan; set aside.
Add onion; cook until tender crisp. Stir in rice, 2 cups broth, and remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover and simmer 15 minutes, or until rice is tender and liquid is absorbed. Gently fold in ham and livers.
Combine remaining 1-1/2 cups broth and rosemary in small saucepan with cornstarch dissolved in sherry. Cook, stirring