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Baked Chicken With Wine Soaked Vegetables Recipe
|Chopped onion||1 Tablespoon|
|Diced carrots||1⁄4 Cup (4 tbs)|
|Diced yellow squash||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1⁄4 Cup (4 tbs)|
|English peas||1⁄4 Cup (4 tbs)|
|Diced celery||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Chablis/Dry white wine||1⁄2 Cup (8 tbs)|
|Broiler fryer||3 1⁄2 Pound|
|Unsalted margarine||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Calories 722 Calories from Fat 489
% Daily Value*
Total Fat 54 g83.8%
Saturated Fat 14.1 g70.7%
Trans Fat 0 g
Cholesterol 198.4 mg66.1%
Sodium 235.8 mg9.8%
Total Carbohydrates 3 g1.2%
Dietary Fiber 0.82 g3.3%
Sugars 1.4 g
Protein 50 g100%
Vitamin A 47.3% Vitamin C 22%
Calcium 4.3% Iron 15.3%
*Based on a 2000 Calorie diet
Pour wine over vegetables, and toss lightly.
Remove giblets and neck from chicken; reserve for other uses.
Rinse chicken with cold water; pat dry.
Stuff vegetable mixture into cavity of chicken, and close cavity with skewers.
Tie leg ends together with string or cord; tuck wing tips under bird securely.
Combine margarine, lemon juice, and paprika.
Brush entire bird with mixture; place chicken, breast side up, on a rack in roasting pan.
Bake at 375Â° for 1 1/4 to 1 1/2 hours or until drumsticks move up and down easily; baste often with remaining margarine mixture.