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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly. | 2. Add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated. | 3. Add the chicken stock, almonds, and cream and bring to a boil over high heat. | 4. Reduce the heat to moderate and cook 25 minutes. | 5. Add the chicken and cook 5 minutes, or until the chicken is heated through. | 6. Season with salt and pepper. | 7. Garnish each portion with parsley just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
fennel bulb	1		trimmed chopped	-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
olive oil	1/4	cup		477.36	0.0	0.0	54.0
sherry	1/2	cup		-	-	-	-
chicken stock	9	cups		777.6	76.248	54.431999999999995	25.92
almond	1	cup	ground	1927.12	0.0	0.0	218.0
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
white chicken meat	1 1/2	cups	chopped cooked	-	-	-	-
salt pepper				-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

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