Southern French Casserole
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation
Calories:
626
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 48.3 mg | (403 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,269 mg | (32 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 625 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 0.333 cup olive oil
- 1 large chicken (jointed and trimmed)
- 2 cups canned Tomatoes
- 1 ½ cups pitted black olives
- 4 cups button Mushrooms (sliced)
- 4 cups chicken stock
- 1 tsp dried oregano
- 1 tsp dried Basil
- salt
- peppers
- To garnish
- oregano
Preparation steps
1.
Coat the chicken in the oil and season with the dried herbs and seasoning. Heat a large casserole dish over a moderate heat until hot then seal the chicken in batches until golden brown in colour all over.
2.
Remove to a slow cooker and add the chopped tomatoes, olives, mushrooms and stock. Cover with a lid and cook on a medium setting for 6 hours until the chicken is cooked through.
3.
Adjust the seasoning to taste when the chicken is ready and pour back into a casserole dish for presentation.
4.
Garnish with the oregano before serving.
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