Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
587
Calories
41g
Protein
21g
Fat
52g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | 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
- =
- 2 1/2 to 3 pounds chicken pieces
- salt and ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons bacon drippings or vegetable oil
- 1 4-ounce can sliced mushrooms with liquid
- 1/2 cup dry white wine
- 3/4 teaspoon rosemary leaves
- 3 cups hot cooked rice
- =
Directions
1
Sprinkle chicken pieces with salt, pepper and garlic powder. Cook chicken in bacon drippings in large skillet until brown on all sides. Pour off fat. Add mushrooms with liquid, wine and rosemary. Cover and simmer 45 to 55 minutes or until chicken is tender. Serve over fluffy rice. Serve over fluffy rice.
Recipe sourced from
fandom