Flemish Chicken Recipe

Summary

Health IndexHealthyCuisine
CourseInterest Group

Ingredients

 Parsley sprigs10
 Chopped carrots9 Ounce
 Leeks5 (White Part Only)
 Chicken3 1⁄4 Pound
 Chicken bouillon cube1
 Eggs2
 Lemon juice1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3564 Calories from Fat 1591

% Daily Value*

Total Fat 177 g271.7%

Saturated Fat 50.2 g250.8%

Trans Fat 0 g

Cholesterol 1410.6 mg

Sodium 2788 mg116.2%

Total Carbohydrates 160 g53.2%

Dietary Fiber 24 g96%

Sugars 49.6 g

Protein 328 g655.7%

Vitamin A 1211.6% Vitamin C 278%

Calcium 85.1% Iron 188.3%

*Based on a 2000 Calorie diet

Directions

For this dish, it is important to find flat, or Italian, parsley.
Set the parsley leaves aside, cut off the base of the stalks and tie in a bunch.
Put the carrots and parsley stalks in a large casserole with 2 cups (450 ml/3/4 pint) of water.
Cover and microwave on HIGH for 6 minutes.
Remove the roots and outer leaves of the leeks and cut into quarters.
Wash thoroughly under cold running water, then cut into strips widthwise.
Add to the carrots and parsley.
Cover and microwave on HIGH for 6 minutes.
Divide the chicken into 4 pieces: the two thighs plus the drumsticks and the breasts attached to the wings.
Set the backbone and wing tips aside.
Remove the skin.
Crumble the bouillon (stock) cube over the vegetables and mix well.
Remove half of the vegetables with a slotted spatula, put the chicken pieces in the casserole, then replace the removed vegetables.
Cover and microwave on HIGH for 20 minutes.
Break the eggs into a bowl and whisk with a fork.
Add the lemon juice.
Chop the parsley leaves.
When the chicken is ready, remove the parsley stalks from the casserole and pour in the egg and lemon mixture.
Stir well and add the chopped parsley and salt and pepper to taste.
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