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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In shallow bowl or pie plate, dredge chicken in seasoned flour. | 2. Heat a tablespoon of the oil in a large skillet over medium-high heat. Brown chicken in hot oil, in batches, adding more oil if necessary. Remove to crockpot. | 3. Drain excess fat from skillet. Add carrots, onions, mushrooms, and celery and sauté over medium heat a couple of minutes to soften the vegetables a bit. Add wine and seasonings and bring just to the boiling point. Allow to boil a minute or two in order to thicken and reduce the sauce a little. Pour over chicken in crockpot, including any bits left on the bottom of the skillet. | 4. Cover and cook on low setting for 3-4 hours. | 5. Remove bay leaf and celery before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1		skinned cut	965.6022	0.408	77.4748	70.0855
flour	3	tablespoons	seasoned	67.704	4.9795	5.8984	3.2214
olive oil	1 -3	tablespoon		0.0	0.0	0.0	0.0
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
onion	1		diced	28.0	6.537999999999999	0.77	0.07
mushroom	2	ounces	sliced	19.2777	3.8499	1.2701	0.2778
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
sauterne white wine	1 1/2	1/2		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
bay leaf	1			-	-	-	-
pepper			ground	-	-	-	-

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