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17Ingredients
2Hours
1060Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 lb. chicken legs (and thighs)
- kosher salt
- freshly ground pepper
- 1/4 cup canola oil
- 1 onion (medium, chopped)
- 1 carrot (medium, chopped)
- 1 celery rib (chopped)
- 2 shallots (medium, chopped)
- 1 1/2 cups riesling
- 1 1/2 cups chicken stock
- 4 sprigs thyme
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin olive oil
- 1 lb. mixed mushrooms (sliced)
- 1/2 cup creme fraiche
- 2 tsp. fresh lemon juice
- tarragon (finely chopped, for garnish, optional)
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NutritionView More
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1060Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1060Calories from Fat630 |
% DAILY VALUE |
Total Fat70g108% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol330mg110% |
Sodium590mg25% |
Potassium1380mg39% |
Protein73g |
Calories from Fat630 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A70% |
Vitamin C15% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Lisa H 7 years ago
It was good and actually I made several modifications because my intent was to do chicken and rice casserole. I didn’t have ingredients - I created something new (with this recipe as the base);
Added:
cream of celery, cream of mushroom soup in lieu of celery rib & mixed mushrooms.
Cut up 4 potatoes(red)
Tricolor of peppers-julienne style
Green onion
2 yellow onions.
I browned the chicken legs.
Sauté the vegetable (peppers, yellow 7 green onions) for about 2 minutes
My my only regret was I used a cup of chicken stock and only needed 1/3.
Baked it for about an hour @ 375 covered w/aluminum foil. Baked about 10 minutes uncovered.
DIDNOT USE CREME FRÂCHE, TARRAGON or LEMON JUICE.