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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the broiler. | 2. Heat olive oil in small saucepot over low heat with crushed garlic cloves for 3-4 minutes. Remove from the heat and reserve. | 3. Split open the French bread lengthwise, brush both cut sides liberally with the garlic oil and place under the broiler to toast until golden brown. Remove and chop the bread into extra-large, bite-sized pieces. | 4. In a pot add onion, chicken broth and the crushed tomatoes. Bring the mixture up to a simmer. | 5. While the tomatoes are getting hot, chop the poached chicken into chunks. Once the tomatoes are simmering, add the chunked chicken, chopped tarragon and season with a little salt and pepper. | 6. Continue to simmer until the chicken is heated through. | 7. Divide the garlic bread chunks between 4 serving bowls, top with stew and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
garlic clove	3			-	-	-	-
french bread	1	loaf		-	-	-	-
chicken breast	4		cooked	3120.7192	0.0	378.2965	167.8294
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
yellow onion	1		chopped	-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tarragon	3	sprigs		-	-	-	-
salt pepper				-	-	-	-

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