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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.

 

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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