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Nutritional
Information Disclaimer: All nutritional information here
is based upon amounts designated in the recipe presented. Where
items such as "pieces of chicken" appear, they are calculated based
upon an average 4 oz. serving. All food calculations are derived
from The Complete Book of Food Counts by Corinne T. Netzer
(Dell Publishing, 2000). Some figures are approximate due to variations
in such things as the size of vegetables, amount of oil released
when spraying the Dutch oven, etc. Additionally, the figures presented
are rounded to the nearest whole numbers to facilitate comprehension.
Glorious
One-Pot Meals and its author take no responsibility in insuring
the validity of the nutritional breakdowns presented here and offer
this information only as a service to readers. Since all Glorious
One-Pot Meals can be altered at will, the food counts given may
or may not reflect the actual meal created at home. |
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Featured
Glorious One-Pot Recipe:
Sweet Tart Chicken
Sweet Tart Chicken
ingredients
| instructions | notes
| tips | food counts
Ingredients
1/4 medium onion, halved and sliced
3-4 chicken thighs or breasts (1/2-3/4 pound)
sea salt
2 tablespoons pomegranate molasses
2 tablespoons whole-grain mustard
2-3 unpeeled boiling potatoes, scrubbed and cut in 1-inch cubes
1/3 acorn squash, peeled or not, seeded, and cut into large chunks
10 Brussels sprouts, trimmed and halved lengthwise
4-6 crimini mushrooms, thickly sliced
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 Instructions
- Preheat oven to 450F. Spray the inside of
cast iron Dutch oven and lid with canola oil.
- Scatter the onion evenly in the pot.
- Arrange the chicken pieces in a layer and lightly season with salt.
- In a small bowl, whisk together the pomegranate molasses and mustard until the mustard is almost emulsified. Pour half the mixture over the chicken.
- Arrange the potatoes on top, followed by the chunks of squash, and lightly season with salt and pepper. Scatter the halved Brussels sprouts in next, topping them with the mushroom slices. - Pour the rest of the mustard mixture over all.
- Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Notes
Pomegranate molasses gives a taste that is sweet but with a tartness reminiscent of cranberries that is staisfying for the kid in all of us. Great with boneless, skinless thighs, this chicken dish is almost glazed with flavor. Don't forget to spoon the sauce at the bottom of the pot over each serving as you won't want to miss a drop.
In the photo above, I used a variety of organic potatoes, including a purple variety.
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Food Counts
Nutritional information per serving (2 servings
per recipe).
Cal 305
Protein 31g
Carbs 41g
Fat 4g
Chol 75mg
Sodium 189mg
Fiber 5g
Nutritional Information Disclaimer at
left.
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Tips: For this recipe, I cut my Brussels sprouts in half from pole to pole, with the stem end being the south pole. Brussels sprouts that touch the side or lid of the pot may get some roasted leaves. If you would prefer to avoid this, simply keep them away from the edges of the pot, or cover with sauce.
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