Directions:
- Bring a large pot of lightly salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook 10 minutes or until tender. Drain and set aside.
- While vegetables are cooking, melt butter in large pot over medium heat. Dust chicken with flour and season with salt and pepper,,,reserving any leftover flour.
- Brown chicken half at a time in pot with butter; remove chicken when brown.
- Add the leek to the pot. Saute for 3 minutes or until tender.
- Add 1 TBSP of the reserved flour to the pot, stir to form a paste.
- Stir in the chicken broth and bring to boiling, stirring frequently.
- Return chicken to pot, add vegetables and reduce heat to low.
- Cover and simmer 10 minutes then sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.89 Kcal (1406 kJ) | ||
| Calories from fat | 261.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.07g | 45% | |
|---|---|---|---|
| Cholesterol | 67.09mg | 22% | |
| Sodium | 465.49mg | 19% | |
| Potassium | 251.2mg | 5% | |
| Total Carbs | 11.3g | 4% | |
| Sugars | 1.8g | 7% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 7.05g | 14% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 194.56 Kcal (815 kJ) | ||
| Calories from fat | 151.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.84g | 45% | |
|---|---|---|---|
| Cholesterol | 38.86mg | 22% | |
| Sodium | 269.62mg | 19% | |
| Potassium | 145.5mg | 5% | |
| Total Carbs | 6.54g | 4% | |
| Sugars | 1.04g | 7% | |
| Dietary Fiber | 0.96g | 7% | |
| Protein | 4.09g | 14% | |
| Vitamin C | 7.6mg | 22% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 4% | |
| Calcium | 27.3mg | 5% | |
* 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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