Chicken and Vegetable Ragout
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
436
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 32.6 g | (33 %) | ||
| Fat | 18.51 g | (16 %) | ||
| Carbohydrates | 26.19 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.16 g | (17 %) |
more nutritional values
| Vitamin A | 1,106.66 mg | (138,333 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 0.26 mg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 12.49 mg | (104 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 70.57 μg | (24 %) | ||
| Pantothenic acid | 1.72 mg | (29 %) | ||
| Biotin | 0.25 μg | (1 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 19.57 mg | (21 %) | ||
| Potassium | 593.89 mg | (15 %) | ||
| Calcium | 116.07 mg | (12 %) | ||
| Magnesium | 56.26 mg | (19 %) | ||
| Iron | 4.13 mg | (28 %) | ||
| Iodine | 1.25 μg | (1 %) | ||
| Zinc | 2.74 mg | (34 %) | ||
| Saturated fatty acids | 8.03 g | |||
| Cholesterol | 178.73 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Large Chicken thigh
- salt
- peppers (freshly ground)
- 1 Tbsp clarified butter
- 250 grams Baby carrot
- 250 grams Pearl onion
- 200 milliliters dry white wine
- 200 milliliters Chicken broth
- 1 bay leaf
- 250 grams Peas
- 2 handfuls parsley
- 50 grams Crème fraiche
Preparation steps
1.
Rinse chicken pieces and pat dry. Season with salt and pepper. Heat butter in a pan and cook chicken until golden. Meanwhile, rinse carrots and peel onions. Remove chicken from roasting pan and cook vegetables in the same pan. Deglaze pan with wine and broth, add bay leaf and chicken pieces and simmer over low heat for about 25 minutes. Add peas, cover and continue cooking for 20 minutes. Add broth, if necessary.
2.
Rinse parsley, shake dry, pluck leaves and chop. Uncover the dish, sprinkle parsley over ragout. Add crème fraiche. Season with salt and pepper and serve.
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