Pot-roast chicken with garlic & thyme
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
4.7g
Energy (kJ)
1062kJ
Energy (kcal)
253kcal
Carbohydrate incl. fibre (g)
22.5g
Carbohydrate excl. fibre (g)
19.8g
Sugar (g)
4.1g
Fibre (g)
2.7g
Fat (g)
10.0g
Saturated fat (g)
1.5g
Unsaturated fat (g)
8.1g
Total
18.8g
4248kJ
1014kcal
90.1g
79.1g
16.3g
11.0g
40.1g
6.0g
32.4g
- 1.4 kg skin-on, bone-in chicken pieces
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 2 leeks, light green and white portion only, thinly sliced
- 300 g button mushrooms
- 1 cup (250 mL) dry white wine
- 1 pot Continental Superb Stock Chicken Stock Pot
- 2 cups (500 mL) boiling water
- 1 tablespoon tomato paste
- 1 tablespoon wholegrain mustard
- 12 cloves garlic
- 12 thyme sprigs
- freshly ground black pepper, to taste
- mashed potato, to serve
- steamed green beans, to serve