Directions:
- Rub oil all over the chicken. Place into a casserole dish. Place uncovered into a preheated (180 degrees c) oven.
- Bake for 30 minutes.
- Add the ham, onion, celery, carrots, stock and tarragon. Cover and continue to bake for 1 hour.
- Remove from oven, strain the broth (keep broth) and carve chicken.
- Return the chicken to the casserole dish and reserve warm with the vegetables.
- Heat the butter in a saucepan; stir in the flour and pour in 2 cups of the strained broth. Simmer until sauce thickens; pour over chicken and vegetables. Serve in the casserole dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.25 Kcal (2233 kJ) | ||
| Calories from fat | 316.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.19g | 54% | |
|---|---|---|---|
| Cholesterol | 183.35mg | 61% | |
| Sodium | 671.43mg | 28% | |
| Potassium | 705.21mg | 15% | |
| Total Carbs | 13.02g | 4% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 39.44g | 79% | |
| Vitamin C | 11.7mg | 19% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 2.2mg | 12% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 147.05 Kcal (616 kJ) | ||
| Calories from fat | 87.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 54% | |
|---|---|---|---|
| Cholesterol | 50.56mg | 61% | |
| Sodium | 185.15mg | 28% | |
| Potassium | 194.47mg | 15% | |
| Total Carbs | 3.59g | 4% | |
| Sugars | 1.27g | 18% | |
| Dietary Fiber | 0.7g | 10% | |
| Protein | 10.87g | 79% | |
| Vitamin C | 3.2mg | 19% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.6mg | 12% | |
| Calcium | 16.9mg | 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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