You are here

Chicken Leony

Western.Chefs's picture
  Broilers 3 Pound (2 Pieces, 1 1/2 Pound Each)
  Salt To Taste
  Pepper To Taste
  Butter/Margarine / fat / salad oil 3 Tablespoon
  Chopped cooked spinach 1⁄4 Pound (5 Tablespoon)
  Minced onion 1 Tablespoon
  Sherry 2 Tablespoon
  Heavy cream/Light cream / top milk 1 Cup (16 tbs)
  Chicken broth 1 Cup (16 tbs)

Have butcher remove necks and backbones and quarter broilers.
Simmer backbones, necks, and giblets in 2 c cold water until tender, then strain to make 1 c chicken broth.
Wash, dry, and sprinkle both sides of the broilers with salt and pepper.
Brown pieces of chicken on both sides in the butter in a skillet.
Cook washed spinach for 5 min.; drain, and chop.
Add all remaining ingredients; pour over chicken in skillet; cover, and simmer 45 min., or until tender.
Thicken sauce, if desired.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4216 Calories from Fat 2954

% Daily Value*

Total Fat 331 g508.8%

Saturated Fat 137.1 g685.5%

Trans Fat 0 g

Cholesterol 1446.1 mg482%

Sodium 2332.7 mg97.2%

Total Carbohydrates 31 g10.4%

Dietary Fiber 2.5 g10.1%

Sugars 1.9 g

Protein 263 g525.5%

Vitamin A 343.8% Vitamin C 91.8%

Calcium 42.9% Iron 85.6%

*Based on a 2000 Calorie diet

Chicken Leony Recipe