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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use only white part of the spring onions and slice lengthways in half. | 2. Preheat the oven to 210C/gas 6. | 3. Joint the chicken into 8 pieces. Heat the dripping in a frying pan, add the chicken and colour on both sides to seal – you may have to do this in batches. Remove from the pan and put in an ovenproof casserole dish. | 4. In the same frying pan, melt 25g of the butter over a medium heat. Tip in the carrots and spring onions and cook without colouring for about 3-5 minutes. Scatter the carrots, spring onions, peas and crushed garlic over the chicken. Pour on the hot stock and season. | 5. Coat the potatoes with 50g of the melted butter and place half the potatoes over the chicken to make a level topping; season to taste. Carefully lay the rest of the potatoes decoratively on top. | 6. Brush with the remaining melted butter. Bake for 15 minutes and then reduce the heat to 180C/gas 4. Cook for a further hour, brushing with butter regularly. If the potatoes begin to brown too much, cover with kitchen foil. | 7. Remove the hot pot from the oven, sprinkle with chopped parsley and serve with cold pickled red cabbage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	6	kg		12892.646999999999	0.0	1115.3639	903.0849
dripping	1	tablespoon		113.792	0.0	0.0	12.6195
spring onion	2	bunches		-	-	-	-
carrot	100		sliced	5248.0	1226.24	119.04	30.72
butter	100		melted	8550.0	392.85	267.15	720.0
pea	100	g		42.0	7.55	2.8	0.2
chicken stock	600	ml	boiling	219.1151	21.4855	15.3381	7.3038
garlic clove	1		crushed	-	-	-	-
potato	450		peeled sliced	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.