Directions:
- Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add half of chicken pieces, browning on all sides. Remove chicken from skillet; set aside. Repeat with remaining chicken.
- Add onion and garlic; sauté 3 minutes. Add broth, rosemary, salt, pepper, and bay leaves; stir well. Return chicken to skillet; top with potatoes. Cover and cook 30 minutes or until done, stirring occasionally.
- Remove chicken and vegetables from pan with a slotted spoon; set aside, and keep warm. Discard bay leaves.
- Combine water and cornstarch in a small bowl; stir well. Add cornstarch mixture to broth mixture in pan; cook 1 minute or until thick and bubbly, stirring constantly with a wooden spoon to loosen browned bits. Spoon broth mixture over chicken and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 513.59 Kcal (2150 kJ) | ||
| Calories from fat | 356.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.65g | 61% | |
|---|---|---|---|
| Cholesterol | 101.84mg | 34% | |
| Sodium | 425.69mg | 18% | |
| Potassium | 175.75mg | 4% | |
| Total Carbs | 25.41g | 8% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 14.2g | 28% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 183.98 Kcal (770 kJ) | ||
| Calories from fat | 127.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 61% | |
|---|---|---|---|
| Cholesterol | 36.48mg | 34% | |
| Sodium | 152.49mg | 18% | |
| Potassium | 62.96mg | 4% | |
| Total Carbs | 9.1g | 8% | |
| Sugars | 0.28g | 3% | |
| Dietary Fiber | 1.04g | 12% | |
| Protein | 5.09g | 28% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.6mg | 6% | |
* 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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