Directions:
- Preheat the oven to 400f (200c/gas mark 6).
- Heat the oil in a frying pan, add the onion, leeks, carrots and celery and fry for 3 minutes, stirring occasionally. Transfer to an ovenproof dish.
- Brown the chicken portions in the frying pan and add to the casserole with the vegetables.
- Make up the gravy by pouring 570ml boiling water onto the 3 OXO chicken bouillon cubes, stir well.
- Stir into chicken vegetables, cover and bake in the preheated oven for 35 minutes or until the chicken is cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.35 Kcal (1580 kJ) | ||
| Calories from fat | 130.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.5g | 22% | |
|---|---|---|---|
| Cholesterol | 139.63mg | 47% | |
| Sodium | 1548.55mg | 65% | |
| Potassium | 1024.64mg | 22% | |
| Total Carbs | 14.78g | 5% | |
| Sugars | 6.32g | 25% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 49.65g | 99% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.9mg | 5% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 70.11 Kcal (294 kJ) | ||
| Calories from fat | 24.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 22% | |
|---|---|---|---|
| Cholesterol | 25.94mg | 47% | |
| Sodium | 287.7mg | 65% | |
| Potassium | 190.37mg | 22% | |
| Total Carbs | 2.75g | 5% | |
| Sugars | 1.17g | 25% | |
| Dietary Fiber | 0.64g | 14% | |
| Protein | 9.22g | 99% | |
| Vitamin C | 2mg | 18% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.2mg | 5% | |
| Calcium | 16.7mg | 9% | |
* 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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