Chicken Fricassée with Carrots, Mustard Greens and Avgolemono Sauce Recipe

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Chicken Fricassée with Carrots, Mustard Greens and Avgolemono Sauce
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Ingredients
19
Count
Nutrition
1415
Calories
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Ingredients:

Directions:

  1. Make chicken: Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once.
  2. Preheat oven to 400°F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer chicken to large bowl.
  3. Add carrots, sliced garlic and oregano to pot. Sauté over medium-high heat until garlic is tender, about 2 minutes. Add wine and remaining 1/4 cup lemon juice. Bring to boil, scraping up browned bits from bottom. Simmer until liquid is reduced by half, about 5 minutes. Add chicken stock. Return chicken to pot. Place pot in oven. Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.
  4. Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl. Tent with foil to keep warm.
  5. Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes. Remove from heat. Pour 1 cup reduced cooking liquid into small bowl. Set aside.
  6. Return cooking liquid remaining in pot to simmer. Add mustard greens. Cook until greens are tender, about 2 minutes. Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley. Cover and keep warm.
  7. Make avgolemono sauce: Whisk lemon juice and cornstarch in another small bowl to blend. Whisk egg yolks in medium bowl to blend. Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form. Fold in egg yolks, then lemon juice mixture. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens, about 3 minutes. Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil). Add sauce to mustard greens; stir to combine. Season to taste with salt and pepper.
  8. Pour sauce and mustard greens over chicken and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1414.51 Kcal (5922 kJ)
Calories from fat 891.78 Kcal
% Daily Value*
Total Fat 99.09g 152%
Cholesterol 542.38mg 181%
Sodium 720.43mg 30%
Potassium 1411.15mg 30%
Total Carbs 15.51g 5%
Sugars 6.68g 27%
Dietary Fiber 1.88g 8%
Protein 102.61g 205%
Vitamin C 35.4mg 59%
Vitamin A 0.4mg 14%
Iron 6.1mg 34%
Calcium 110.7mg 11%
Amount Per 100 g
Calories 169.83 Kcal (711 kJ)
Calories from fat 107.07 Kcal
% Daily Value*
Total Fat 11.9g 152%
Cholesterol 65.12mg 181%
Sodium 86.5mg 30%
Potassium 169.43mg 30%
Total Carbs 1.86g 5%
Sugars 0.8g 27%
Dietary Fiber 0.23g 8%
Protein 12.32g 205%
Vitamin C 4.3mg 59%
Vitamin A 0.1mg 14%
Iron 0.7mg 34%
Calcium 13.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.2
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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