Directions:
- Heat the oil in a large pan and fry the leek and garlic gently until softened.
- Add the chicken, sprinkle over the flour and stir to mix. Add the carrots, potatoes, wine, stock pot, thyme and 300ml boiling water.
- Cover and simmer gently for about 30 minutes until the potatoes and chicken are cooked. Season and stir in the creme fraiche. Serve with green beans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.66 Kcal (2075 kJ) | ||
| Calories from fat | 244.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.12g | 42% | |
|---|---|---|---|
| Cholesterol | 116.94mg | 39% | |
| Sodium | 280.35mg | 12% | |
| Potassium | 736.31mg | 16% | |
| Total Carbs | 32.23g | 11% | |
| Sugars | 6.9g | 28% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 26.48g | 53% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 3mg | 17% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 153.59 Kcal (643 kJ) | ||
| Calories from fat | 75.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.4g | 42% | |
|---|---|---|---|
| Cholesterol | 36.24mg | 39% | |
| Sodium | 86.87mg | 12% | |
| Potassium | 228.15mg | 16% | |
| Total Carbs | 9.99g | 11% | |
| Sugars | 2.14g | 28% | |
| Dietary Fiber | 1.52g | 20% | |
| Protein | 8.2g | 53% | |
| Vitamin C | 3.2mg | 17% | |
| Vitamin A | 0.4mg | 44% | |
| Iron | 0.9mg | 17% | |
| Calcium | 29.2mg | 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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