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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 55 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Pour the olive oil into the bottom of a heavy Dutch oven, and place over medium heat. Sprinkle the chicken pieces with salt and black pepper, and cook in the hot oil until browned on both sides, 5 to 8 minutes per side. Add the carrots, potatoes, celery, onion, garlic, chicken bouillon cubes, and water, and stir to combine. Bring to a boil, and cover the Dutch oven. | 3. Place the Dutch oven into the preheated oven, and simmer, covered, until the vegetables are tender, about 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken	1	pound	cut	974.6689	0.0	84.3202	68.2722
salt black pepper	to taste		ground	-	-	-	-
carrot	8		peeled cut	419.84	98.0992	9.5232	2.4576
potato	8		quartered	-	-	-	-
celery	4	stalks	cut	40.96	7.6032	1.7664	0.4352
onion	1/2		chopped	30.0	7.005	0.825	0.075
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
chicken bouillon cube	2			-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0

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