| 1 (1.2 kg) | pc | MAGNOLIA WHOLE CHICKEN, cut out the backbone and flatten (butterflied) 1/2 tsp iodized fine salt 1/4 tsp pepper 1 (5.5 g) tbsp Italian seasoning 2 tbsp cooking oil 4 cloves garlic, crushed 2 cups chicken stock 2 (250 mL each) packs MAGNOLIA ALL PURPOSE CREAM 2 (220 g) pc potatoes, peeled and cubed 2 (200 g) pc carrots, peeled and cubed 1 (4 g) stalk parsley, chopped |
| 1/2 | tsp | iodized fine salt |
| 1/4 | tsp | pepper |
| 1 (5.5 g) | tbsp | Italian seasoning |
| 2 | tbsp | cooking oil |
| 4 | cloves | garlic, crushed |
| 2 | cups | chicken stock |
| 2 (250 mL each) | packs | MAGNOLIA ALL PURPOSE CREAM |
| 2 (220 g) | pc | potatoes, peeled and cubed |
| 2 (200 g) | pc | carrots, peeled and cubed |
| 1 (4 g) | stalk | parsley, chopped |
| 1 | Season chicken with salt, pepper, and seasoning. |
| 2 | Heat oil in a pot and sear chicken skin side down for 3 minutes or until golden brown. |
| 3 | Flip chicken and add garlic. Pour chicken stock and 1 pack of cream. Cover and cook for 40 minutes. |
| 4 | Add potatoes, carrots, and half of the parsley. Cover and cook for 10 minutes until vegetables are tender. Add another pack of cream. Mix well and simmer once. |
| 5 | Add potatoes, carrots, and half of the parsley. Cover and cook for 10 minutes until vegetables are tender. Add another pack of cream. Mix well and simmer once. |
| Yield | 1 whole chicken & 4 cups of sauce and vegetables/ 1 portion chicken and 1/2 cup sauce and veggies |
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