Directions:
- Set aside two 2-quart casserole dishes, or two large disposable freezer containers. (For small families, this recipe will make three or four meals; adjust number and size of pans accordingly).
- Skin chicken pieces and remove fat. Sprinkle with salt and pepper.
- Add 1 tablespoon olive oil to large frying pan or dutch oven. When hot, add one-half the chicken pieces and brown on all sides. Remove chicken to prepared baking pans and allow to cool.
- Add remaining tablespoon of olive oil to the frying pan, and stir in onions and garlic. Sauté over medium-high heat until golden, stirring frequently. Stir in carrots, celery and thyme, and sauté until the vegetables are soft, about 5 minutes. Stir often. Using a slotted spoon, divide vegetables among the casserole dishes or freezer containers; retain juices in pan.
- Return frying pan to heat, and add flour. Stir vigorously to blend flour, over medium-high heat, until flour mixture begins to brown. Slowly whisk in chicken broth, white wine and port wine. Stir until boiling and slightly thickened.
- Pour sauce over chicken and vegetables. Cover and freeze. Mark containers with recipe name, date of preparation, and these reheating instructions:
- Thaw in refrigerator before use. Bake, covered, in 375-degree oven until chicken is no longer pink near the bone, about 1 1/2 hours.
- Tip for extended storage: Freeze Chicken Pot-au-Feu overnight in freezer containers slightly smaller than covered casserole pans. When frozen hard, remove from disposable freezer containers and seal using a Foodsaver-brand vacuum food storage bag. Removing all air from the storage bag extends food quality 3 to 5 times.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.97 Kcal (615 kJ) | ||
| Calories from fat | 32.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 5% | |
|---|---|---|---|
| Sodium | 263.19mg | 11% | |
| Potassium | 329.41mg | 7% | |
| Total Carbs | 15.37g | 5% | |
| Sugars | 5.39g | 22% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.1mg | 1% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.15 Kcal (285 kJ) | ||
| Calories from fat | 14.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 5% | |
|---|---|---|---|
| Sodium | 122.04mg | 11% | |
| Potassium | 152.75mg | 7% | |
| Total Carbs | 7.13g | 5% | |
| Sugars | 2.5g | 22% | |
| Dietary Fiber | 1.13g | 10% | |
| Protein | 0.68g | 3% | |
| Vitamin C | 4.6mg | 16% | |
| Vitamin A | 0.2mg | 16% | |
| Calcium | 18.4mg | 4% | |
* 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.
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