Ingredients
- 1 pint brussels sprouts
- 1 chicken, about 3 pounds, cut into 10 serving pieces
- 16 baby carrots, trimmed and scraped
- 1 cup white turnips, cut into 1/2-inch cubes
- 1 cup parsnips, cut into 1/2-inch cubes
- 1 cup chopped leeks, white part only
- 12 small white onions, peeled
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1 bay leaf
- 1 tablespoon freshly grated ginger
- 1 teaspoon turmeric
- 2 whole cloves
- 2 cups fresh or canned chicken broth or water
- ½ cup dry white wine
- 2 tablespoons Worcestershire sauce
- 4 tablespoons coarsely chopped fresh coriander
- Nutritional Information
Nutritional analysis per serving (4 servings)
951 calories; 53 grams fat; 15 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 11 grams polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 73 grams protein; 256 milligrams cholesterol; 1166 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Trim the end of the sprouts and make a small gash in the bottom of each.
- Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes.
- Remove cloves and bay leaf. Add Worcestershire sauce and chopped cilantro. Blend and serve.
40 minutes
Dining and Cooking