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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a skillet, melt butter over medium-low heat. | 2. Add garlic and cook, stirring often, until it softens and begins to turn golden. | 3. Remove garlic to stoneware with slotted spoon. | 4. Increase heat to medium and add chicken in batches and brown. Transfer to stoneware. | 5. Add onions and celery to pan and cook, stirring until softened. | 6. Add tarragon, salt, pepper and nutmeg and cook, stirring for 1 minute and then add wine or vermouth and bring to a boil. | 7. Pour over chicken. | 8. Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours, until juices run clear when pierced with a fork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	40		peeled	-	-	-	-
chicken	3 1/2		skinless	-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
celery rib	4		peeled diced	-	-	-	-
tarragon leaf	1	teaspoon	dried	-	-	-	-
salt	1	teaspoon		-	-	-	-
black peppercorn	1/2	teaspoon	cracked	-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
white vermouth	1/2	cup		-	-	-	-

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