Cream of Chicken Pepperpot Recipe

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Ingredients:

Serving

Directions:

Add salt, peppercorns, carrot, onion and celery to water.
Bring to a boil, reduce heat to a simmer and cook chicken until meat is tender, about 2 hours.
Skim impurities from top of water as the chicken cooks.
When done, strain remaining stock and set aside.
Remove meat from bones and set aside.
Saute diced bell peppers.
Stir in reserved chicken, set aside.
In a skillet, combine butter and flour.
Cook over low heat until the mixture is thick and golden, about 1/2 hour.
To reserved stock add cream, chicken and peppers and salt and pepper to taste.
Bring to a boil.
Whisk in flour and butter mixture.
Add Tabasco to taste.
Simmer until flavors blend.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	540.77 Kcal (2264 kJ)
Calories from fat	433.82 Kcal
		% Daily Value*
Total Fat	48.2g	74%
Cholesterol	182.55mg	61%
Sodium	902.9mg	38%
Potassium	322.46mg	7%
Total Carbs	22.47g	7%
Sugars	4.26g	17%
Dietary Fiber	3.47g	14%
Protein	6.21g	12%
Vitamin C	53.6mg	89%
Vitamin A	2.1mg	68%
Iron	21.6mg	120%
Calcium	178.4mg	18%

Amount Per 100 g
Calories	61.31 Kcal (257 kJ)
Calories from fat	49.19 Kcal
		% Daily Value*
Total Fat	5.47g	74%
Cholesterol	20.7mg	61%
Sodium	102.37mg	38%
Potassium	36.56mg	7%
Total Carbs	2.55g	7%
Sugars	0.48g	17%
Dietary Fiber	0.39g	14%
Protein	0.7g	12%
Vitamin C	6.1mg	89%
Vitamin A	0.2mg	68%
Iron	2.5mg	120%
Calcium	20.2mg	18%

* 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.

Tastes

salty
savory
bitter
sweet

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