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Servings: 10
Ingredients
- 1 3.5 lb chicken, butterflied, back bone removed (your butcher can do this!)
- 1/2 cup dry white vermouth
- 1/4 cup thyme leaves (I used lemon thyme)
- 2 fresh bay leaves, thinly sliced
- 1 cup thinly sliced onion
- Salt
- Fresh ground pepper
- Olive oil
- 1/2 cup chicken stock
- 1/2 lemon
- Celery Root Puree
- 1 large celery root, peeled and roughly chopped
- Salt
- Fresh ground pepper
- Mustard & Tarragon Leeks
- 4 leeks
- Olive oil
- 1/2 cup chicken stock
- 2 T dijon mustard
- 3 T tarragon
- Salt
- Fresh ground pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 10 servings | |
| Calories 319 | |
| Calories from Fat 191 | 60% |
| Total Fat 21.15g | 26% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 156mg | 7% |
| Potassium 344mg | 10% |
| Total Carbs 4.36g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.12g | 1% |
| Protein 26.63g | 43% |
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