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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub oil all over the chicken. Place into a casserole dish. Place uncovered into a preheated (180 degrees c) oven. | 2. Bake for 30 minutes. | 3. Add the ham, onion, celery, carrots, stock and tarragon. Cover and continue to bake for 1 hour. | 4. Remove from oven, strain the broth (keep broth) and carve chicken. | 5. Return the chicken to the casserole dish and reserve warm with the vegetables. | 6. Heat the butter in a saucepan; stir in the flour and pour in 2 cups of the strained broth. Simmer until sauce thickens; pour over chicken and vegetables. Serve in the casserole dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken	1			-	-	-	-
ham	225		sliced	-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
carrot	3		diced	157.44	36.7872	3.5712	0.9216
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
tarragon	1	tablespoon	chopped	5.31	0.904	0.4099	0.1303
butter	2	tablespoons		171.0	7.857	5.343	14.4
purpose flour	2	tablespoons		-	-	-	-

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