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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stove-top casserole pot, place the chicken breasts (diced into chunky bite-sized pieces) along with the sliced carrots, parsnips, onion and mushroom. Add the chopped garlic cloves and pour over the boiling water with the stock cubes. | 2. Turn the heat on medium-high and mix thoroughly to dissolve the stock cubes and to ensure the meat and veg are mixed evenly. | 3. Simmer for approx 20 mins and then add the glass of wine along with the herbs and salt, to taste. | 4. Cook over a low-medium heat until the meat has cooked through and the vegetables are well-cooked (approx 1 hour). | 5. Add the cream and stir gently. To thicken, you can either add a thickening agent such as cornflour mixed with milk or a packet of soup or you can remove some of the vegetables, puree them and then return to the pot and mix through. | 6. Best served hot with crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
potato	2			-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
onion	1			64.0	14.944	1.76	0.16
garlic clove	3			-	-	-	-
mushroom	10		mixed	-	-	-	-
parsnip	1			-	-	-	-
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
chicken stock cube	2			-	-	-	-
water	1 1/2	1/2	boiling	0.0	0.0	0.0	0.0
salt				-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
parsley	2	teaspoons		0.9	0.1582	0.0743	0.0198
red wine	1	glass		-	-	-	-

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