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Chicken Provincial















Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber


1 each whole chicken
stewing hen
3 cups water
1 large onions
4 each black peppercorns
½ cup celery
1 tablespoon parsley leaves
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 package green peas
½ cup milk


Disjoint chicken and cook in pressure cooker for 15 to 20 minutes along with parsley, bayleaf, onion, salt, peppercorns, and celery.

If you don't have a pressure cooker, you can use any large pot, and cook as long as necessary over medium heat until chicken is very tender.

Remove chicken, drain, and slice off meat, removing all skin.

Do not discard stock.

Keep chicken warm.

Skim fat from the stock, and reserve 1 cup.

In a heavy skillet, heat oil.

Stir in flour, and cook until brown.

Add 1 cup chicken stock and peas.

Cover and simmer 6 to 8 minutes.

Uncover, add milk, lemon juice and rind, salt and pepper.

Bring to boil, and reduce heat and cook until thickened.

On a large platter, place the mashed potatoes, rice, or noodles.

On top of that, arrange the warmed chicken, and top with the peas mixture.

Garnish with parsley.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 327g (11.5 oz)
Amount per Serving
Calories 11530% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 236mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 10g
Vitamin A 30% Vitamin C 17%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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