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Chicken Leony Recipe
|Broilers||3 Pound (2 Pieces, 1 1/2 Pound Each)|
|Butter/Margarine / fat / salad oil||3 Tablespoon|
|Chopped cooked spinach||1⁄4 Pound (5 Tablespoon)|
|Minced onion||1 Tablespoon|
|Heavy cream/Light cream / top milk||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4216 Calories from Fat 2954
% Daily Value*
Total Fat 331 g508.8%
Saturated Fat 137.1 g685.5%
Trans Fat 0 g
Cholesterol 1446.1 mg
Sodium 2332.7 mg97.2%
Total Carbohydrates 31 g10.4%
Dietary Fiber 2.5 g10.1%
Sugars 1.9 g
Protein 263 g525.5%
Vitamin A 343.8% Vitamin C 91.8%
Calcium 42.9% Iron 85.6%
*Based on a 2000 Calorie diet
Simmer backbones, necks, and giblets in 2 c cold water until tender, then strain to make 1 c chicken broth.
Wash, dry, and sprinkle both sides of the broilers with salt and pepper.
Brown pieces of chicken on both sides in the butter in a skillet.
Cook washed spinach for 5 min.; drain, and chop.
Add all remaining ingredients; pour over chicken in skillet; cover, and simmer 45 min., or until tender.
Thicken sauce, if desired.