13 Ingredients
  • 1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
  • 1 garlic bulb, halved horizontally
  • 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
  • 3 tablespoons unsalted butter, softened
  • 1 shallot, finely chopped
  • Coarse salt and freshly ground pepper
  • 2 lemons (1 halved, 1 thinly sliced)
  • 5 red onions (2 large and 3 small), peeled
  • 4 long, thin carrots, peeled (halved or quartered lengthwise if large)
  • 3 stalks celery
  • 6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)
  • 1/2 cup dry white wine
  • 1/2 cup homemade or low-sodium store-bought chicken stock
Nutrition
1150
58% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

82% 53

Saturated

92% 18

Trans

- 1

Monounsaturated

- 21

Polyunsaturated

- 10

Carbs

33% 99

Carbs (net)

- 87

Fiber

45% 11

Sugars

- 14

Sugars, added

- 0

Protein

134% 67

Cholesterol

80% 241

Sodium

110% 2649

Calcium

21% 206

Magnesium

44% 187

Potassium

58% 2749

Iron

42% 8

Zinc

51% 6

Phosphorus

107% 747

Vitamin A

51% 456

Vitamin C

68% 61

Thiamin (B1)

53% 1

Riboflavin (B2)

48% 1

Niacin (B3)

155% 25

Vitamin B6

217% 3

Folate equivalent (total)

32% 129

Folate (food)

- 129

Folic acid

- 0

Vitamin B12

38% 1

Vitamin D

5% 1

Vitamin E

10% 2

Vitamin K

26% 31
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