Ingredients:
- salt and black pepper
- 2 ribs celery, sliced
- 8 sprays fire roasted garlic juice (garlic valley farms 800-424-7990
Directions:
- In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.
- PLATING: Serve in large pasta bowls with crusty bread.
- BEVERAGE: Pinot noir
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1148.65 Kcal (4809 kJ) | ||
| Calories from fat | 270.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.02g | 46% | |
|---|---|---|---|
| Cholesterol | 181.8mg | 61% | |
| Sodium | 658.77mg | 27% | |
| Potassium | 1492.44mg | 32% | |
| Total Carbs | 146.34g | 49% | |
| Sugars | 13.05g | 52% | |
| Dietary Fiber | 15.68g | 63% | |
| Protein | 68.86g | 138% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 6.3mg | 35% | |
| Calcium | 146.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 156.38 Kcal (655 kJ) | ||
| Calories from fat | 36.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 46% | |
|---|---|---|---|
| Cholesterol | 24.75mg | 61% | |
| Sodium | 89.69mg | 27% | |
| Potassium | 203.18mg | 32% | |
| Total Carbs | 19.92g | 49% | |
| Sugars | 1.78g | 52% | |
| Dietary Fiber | 2.14g | 63% | |
| Protein | 9.37g | 138% | |
| Vitamin C | 2.7mg | 33% | |
| Vitamin A | 0.2mg | 46% | |
| Iron | 0.9mg | 35% | |
| Calcium | 20mg | 15% | |
* 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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