Braised Chicken with Vegetables

Name: Braised Chicken with Vegetables
Ingredients: 3 or 4 carrots; 3 or 4 pieces celery; 1 medium-sized onion; a green pepper; about a cup of hot water or chicken stock

From Foods, their selection and preparation, 1935

Variations of braising methods for poultry exist, and different vegetables can be used.

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

154Calories

4 gProtein

35 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories154 kcal

Protein3.9 g

Carbohydrates35 g

Fiber7.6 g

Sugars15 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium247 mg

Potassium1113 mg

Calcium149 mg

Iron0.9 mg

Magnesium50 mg

Phosphorus132 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A1503 mcg

Vitamin E1.2 mg

Vitamin K24 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate63 mcg

Choline25 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 213. The excerpt below is the record exactly as published.

3 or 4 carrots, 3 or 4 pieces celery, 1 me¬ dium-sized onion, and a green pepper. Partly cook the vegetables in the fat in the frying pan. Then transfer them to the casserole with the chicken and add about a cup of hot water or chicken stock

Cook this with the app: pantry check, scaling, and the assistant.