Servings:4 | Calories:882 | Total Fat:25g | Chol:96mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 8g
40 %
Total Carb 116g
39 %
Fiber 10g
40 %
Sugars 10g
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Cholesterol 96mg
32 %
Sodium 2590mg
108 %
Protein 45g
90 %
Calories:
38% All-purpose flour
37% Others combined
13% Chicken breasts
10% Olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on (we used 2 whole / 4 split large ones; worked fine) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 teaspoons) 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups yellow onions, chopped (2 onions) 3/4 cup all-purpose flour 1/4 cup heavy cream 2 cups medium-diced carrots, blanched for 2 minutes 1 (10-ounce) package frozen peas (2 cups) 1 1/2 cups frozen small whole onions (apparently, Birds Eye sells these; I’ve never found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots) Glug of sherry (optional) 1/2 cup minced fresh parsley leaves 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash
Directions : View recipe directions on smittenkitchen.com
