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Add a photoServings: 4
Ingredients
- 2 x chicken, No.18
- 90 gm butter
- 1 Tbsp. vegetable oil
- 4 x garlic cloves
- 1 Tbsp. flour, plain
- 1 1/2 c. chicken stock
- 1/4 c. port
- 1/4 c. brandy
- 2 tsp soy sauce salt, pepper
- 3 x carrots, medium
- 4 stk celery
- 1 Tbsp. fresh herbs (minced)
Directions
- Cut chicken in half lengthways. Heat butter and oil in baking tray, add in garlic cloves and chicken halves, turn to coat in oil, then arrange cut side down. Roast in a moderately warm oven 30 min or possibly till golden, basting chicken frequently with pan juices.
- Remove chicken from pan, pour off excess fat, leaving 1/3 c. of fat in pan. Add in flour and cook, stirring, till golden. Add in stock, port, brandy, soy and seasonings; cook, stirring till sauce boils and thickens.
- Return chicken to pan, cut side down, bake covered in moderate oven 20-30 min till chicken is tender, spooning sauce frequently over chicken.
- Cut carrots and celery into thin strips, 5cm X 2mm, add in to chicken, mix well. Bake covered in moderate oven a further 10-15 min or possibly till vegetables are tender. Finish with minced fresh herbs and serve.
- Serve buttered baby potatoes on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 844g | |
| Recipe makes 4 servings | |
| Calories 1638 | |
| Calories from Fat 1056 | 64% |
| Total Fat 117.69g | 147% |
| Saturated Fat 40.28g | 161% |
| Trans Fat 0.09g | |
| Cholesterol 519mg | 173% |
| Sodium 780mg | 33% |
| Potassium 1492mg | 43% |
| Total Carbs 9.7g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.78g | 3% |
| Protein 116.85g | 187% |
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