Chicken, artichokes, and baby carrots cooked with white wine.
A sophisticated, yet kid-friendly dish, that can be made ahead and any left-over can be frozen, ... if there are any.
3 tbsp | olive oil | 45 mL | |
4 | chicken legs, with back, skinless | 1.2 kg | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 | shallots, finely chopped | 80 g | |
4 cloves | garlic, minced | ||
1 3/4 tsp | herbes de Provence | 1 g | |
1 1/2 cup | white wine | 375 mL | |
1/2 cup | chicken broth | 125 mL | |
8 | baby carrots, cut into pieces | 240 g | |
24 | pearl onions, peeled | 300 g | |
1 can (398 mL size) | artichoke hearts | 6 units | |
2 tbsp | Dijon mustard | 30 g | |
2 tbsp | Cognac, or brandy | 30 mL | |
4 tsp | white flour (all purpose) | 10 g | |
4 tsp | butter, unsalted, softened | 18 g |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (400 g)
Amount % Daily Value |
Calories 410 |
Fat 19 g 30 % |
Saturated
5 g
26 % |
Cholesterol 100 mg |
Sodium 680 mg 28 % |
Carbohydrate 27 g 9 % |
Fibre 6 g 23 % |
Sugars 7 g |
Net Carbs 21 g |
Protein 33 g |
Vitamin A 72 % |
Vitamin C 16 % |
Calcium 10 % |
Iron 27 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | 3 ½ |
Meat and Alternatives | 3 ½ |
Fats | 2 |