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Fall Back Hearty Chicken And Vegetable One-pot Cas... Recipe

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Fall Back Hearty Chicken And Vegetable One-pot Cas...
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Ingredients
15
Count
Nutrition
698
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. In a frying pan, heat 1 tbsp. oil and begin to brown the chicken thighs.
  2. Meanwhile, in a large pot, heat 2 tbsp. oil.
  3. In the pot, saute the celery, leek, onion, mushrooms, carrots and potatoes, along with the Pancetta, for about 5 minutes until the veg have softened a bit and the bacon has cooked.
  4. Add the garlic and the herbs, and stir about for a few more minutes.
  5. Add the hot stock, stir well.
  6. Stir in the dried mushroom pieces and make sure they are submerged.
  7. Finally, add the browned chicken thighs, and tuck them well in amongst the liquid. Pour in the oil and chicken juices from the frying pan as well.
  8. Cover and simmer for 45-50 minutes, until chicken is well cooked and falling away from the bone.
  9. Mix the gravy granules in with a few fl. oz. hot water, and stir in to the casserole to thicken it. You can use another method of thickening if you wish – flour, or whatever
  10. Spoon off as much excess oil and fat from the surface as you can. Note the horrors of the fat jar, photo above! No, it didn't all come from this pot!
  11. Serve in bowls, with crusty bread to mop up the gravy.
  12. I also had some sprouts with it but it's fine as it is without anything extra.
  13. 'Everything But The Kitchen Sink' Stock:
  14. In a fit of thriftiness I thought I’d just chuck in anything and everything I had on hand. In a 4 – pint saucepan, I put in:
  15. A couple of chicken drumstick bones
  16. A small roast lamb leg bone, scraps of meat and fat still on
  17. The juices and bits from deglazing the carving tray
  18. The last of the olive oil and herbs from the oven dish that I roasted some potatoes in
  19. The remaining liquid from a stewed chicken, incl. the leftover vegetables, peppercorns, bay leaf etc, boiled right down until a jelly when cold
  20. A handful of withered mange-tout peas I was thinking of chucking out
  21. The stump from a head of broccoli, sliced up,
  22. 2 - 2 1/2 pints hot water
  23. 2 lamb stock cubes
  24. The liquid should come up to 1 inch from the rim of the pan and more or less cover the bones
  25. All simmered together for 30 minutes, then strained through muslin cloth and then the excess fat skimmed off.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 697.84 Kcal (2922 kJ)
Calories from fat 215.79 Kcal
% Daily Value*
Total Fat 23.98g 37%
Sodium 2863.68mg 119%
Potassium 1983.55mg 42%
Total Carbs 110.08g 37%
Sugars 32.61g 130%
Dietary Fiber 14.95g 60%
Protein 17.28g 35%
Vitamin C 62.8mg 105%
Vitamin A 4.4mg 148%
Iron 4.7mg 26%
Calcium 208.1mg 21%
Amount Per 100 g
Calories 50.56 Kcal (212 kJ)
Calories from fat 15.63 Kcal
% Daily Value*
Total Fat 1.74g 37%
Sodium 207.48mg 119%
Potassium 143.71mg 42%
Total Carbs 7.98g 37%
Sugars 2.36g 130%
Dietary Fiber 1.08g 60%
Protein 1.25g 35%
Vitamin C 4.5mg 105%
Vitamin A 0.3mg 148%
Iron 0.3mg 26%
Calcium 15.1mg 21%

* 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

  • 15.2
    Points
  • 19
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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