Meals & Beverages

RECIPES

BRAISED CHICKEN WITH GARLIC & ROSEMARY

Made With:
Tip

In place of noodles, try serving with rice, mashed potatoes, turnips or parsnips.

Nutrition Facts
Serving Size
1 SERVING (1 THIGH, 1 DRUMSTICK, 1 CUP SAUCE)
Amount Per Serving
Calories 558
% Daily Value
Total Fat 21.4g
33%
Saturated Fat 4.7g
24%
Cholesterol 194mg
65%
Sodium 407mg
17%
Total Carbohydrate 51.5g
17%
Dietary Fiber 2.5g
10%
Protein 35.8g
72%
Vitamin A 5%
Vitamin C 8%
Calcium 4%
Iron 20%
Total Time

110 min.

Serving & Size

1 SERVING (1 THIGH, 1 DRUMSTICK, 1 CUP SAUCE)

Yields

Try this delicious chicken dish made with Swanson® Natural Goodness® Chicken Broth.  Perfectly complimented with flavors from garlic, rosemary, fresh vidalia onions and served over noodles.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 THIGH, 1 DRUMSTICK, 1 CUP SAUCE)
Amount Per Serving
Calories 558
% Daily Value
Total Fat 21.4g
33%
Saturated Fat 4.7g
24%
Cholesterol 194mg
65%
Sodium 407mg
17%
Total Carbohydrate 51.5g
17%
Dietary Fiber 2.5g
10%
Protein 35.8g
72%
Vitamin A 5%
Vitamin C 8%
Calcium 4%
Iron 20%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
all-purpose flour 2  cups
black pepper, ground 1  tbsp.
bone-in chicken thigh 98 oz. 24  ea.
chicken drumstick 111 oz. 24  ea.
1. In deep, half hotel pan, mix flour and pepper; add chicken in batches and toss to coat completely. Place on clean sheetpan. CCP: Refrigerate below 40°F. until ready to use as directed.
Weight Measure
canola oil 1/2  cups
2. In rondo or large, deep sauté pan, heat all but 1 Tbsp. oil over medium heat; brown chicken, in batches if necessary, until browned on all sides, about 10 minutes. Remove chicken pieces from pan and place in one layer in bottom of 2 full-size hotel pans to hold. CCP: Hold hot at 140°F or higher for service.
Weight Measure
Vidalia onion, chopped 1  qt.
garlic, peeled, minced 1/2  cups
Made With:

Product

Swanson® Natural Goodness® Chicken Broth

View Product
Swanson® Natural Goodness® Chicken Broth, 49 oz container 2  cans
fresh rosemary leaves, individual sprig(s) 24  ea.
lemon zest 3  tbsp.
3. Pour off hot oil and discard. Add remaining 1 Tbsp. oil to pan and sauté onions, stirring often, for 5 minutes or until they start to brown.

4. Stir in garlic and continue to cook 3-4 minutes, stirring often.

5. Pour in Broth, rosemary and lemon and bring to a simmer. Pour hot mixture evenly over chicken in hotel pans. Cover and bake in 350°F. convection oven for 35-40 minutes or until chicken is cooked through. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
Weight Measure
fresh parsley, minced 1  cups
lemon zest 2  tbsp.
cooked noodles 1 1/2  gallons
6. Just before serving stir in parsley and lemon zest.

7. For Each Serving: Scoop out 1 cup hot noodles into bottom of a soup plate and top with 1 chicken leg and 1 chicken drumstick. Ladle 1 cup broth over top and serve.

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