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60 minutes
Prep: 20 minutes
Cook: 40 minutes
856 calories per serving view nutrition facts
4 servings
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| 2 | teaspoons | canola oil | |
| 2 | large | onions | coarsely chopped |
| 2 | large | celery stalks | coarsely chopped |
| 1 | large | garlic clove | |
| 4 | cups | chicken broth | defatted |
| 2 | large | apples | * see note |
| 2 | medium | carrots | coarsely chopped |
| 1/4 | cup | parsley leaves | fresh, coarsly chopped |
| 2 | tablespoons | sweet red bell peppers | coarsely chopped |
| 1 | cup | water | |
| 1/2 | cup | potatoes | peeled and diced |
| 2 1/2 | teaspoons | curry powder | |
| 1 | teaspoon | chili powder | |
| 1/2 | teaspoon | allspice | ground |
| 1/4 | teaspoon | thyme | dried |
| 1/4 | teaspoon | black pepper | |
| 1 1/2 | pounds | chicken wings | |
| 1 | pound | chicken breast halves, boneless and skinless | |
| 1 1/4 | cups | tomatoes | canned, chopped |
| 1 | x | salt |
Combine oil, celery, onions, and garlic in a large pot.
Cook over medium heat, stirring, 3-4 minutes longer.
Stir in remaining stock, water Remove pot from heat.
Remove chicken from pot.
Discard chicken wings and Using a measuring cup, scoop about 2 cups vegetables and liquid from pot. When chicken breasts are cool enough to handle, remove meat from bones.
Will keep in refrigerator for 3 days.
| % Daily Value* | |
| Total Fat 43.0g | 66% |
| Saturated Fat 11.0g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 247mg | 82% |
| Sodium 605mg | 25% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 4.0g | 15% |
| Sugars 10.0g | |
| Protein 89.0g | 178% |
| Vitamin A | 130% | Vitamin C | 45% | |
| Calcium | 10% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Broiling is a dry heat method of cooking whereby a radiant energy source is located directly above the food. In other words, the food is underneath the ...
The recipe as I made it was delicious... but after "Add the broth and wine... I had to improvise, when to add the onions, mushrooms and bacon... also I sprinkled the meat with the white flower before browning and added a little paprika and some more flower with a little cream to thicken the sauce when it was cool enough so the cream would not curdle. Served it over fluffy white rice and added baby green beans... delicious!
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
