Spicy Chicken with Mashed Potatoes, Tomatoes and Garlic

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Spicy Chicken with Mashed Potatoes, Tomatoes and Garlic
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
710
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie710 cal.(34 %)
Protein71 g(72 %)
Fat29 g(25 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.3 mg(19 %)
Vitamin K15 μg(25 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin44.3 mg(369 %)
Vitamin B₆1.9 mg(136 %)
Folate106 μg(35 %)
Pantothenic acid3.6 mg(60 %)
Biotin15.9 μg(35 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C62 mg(65 %)
Potassium1,840 mg(46 %)
Calcium130 mg(13 %)
Magnesium139 mg(46 %)
Iron5.5 mg(37 %)
Iodine19 μg(10 %)
Zinc4.2 mg(53 %)
Saturated fatty acids13.6 g
Uric acid551 mg
Cholesterol203 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
600 grams starchy potatoes
salt
1 chicken (about 1.4 kg)
freshly ground peppers
100 grams smoked Pancetta (sliced)
2 onions
½ garlic clove
200 milliliters dry white wine
250 milliliters chicken stock
2 sprigs rosemary
8 Tomatoes
2 Tbsps butter
150 milliliters lukewarm milk
Nutmeg (freshly grated)
How healthy are the main ingredients?
potatorosemarysaltchickenoniongarlic clove

Preparation steps

1.

Peel and rinse the potatoes, then cook for 30 minutes in boiling salted water.

2.

Rinse the chicken and pat dry. Divide into 8 parts, then season with salt and pepper. Cut the pancetta into strips, and add to a hot frying pan. Brown the chicken. Peel and chop the onions. Pass the garlic through a press, then add to the pan with the onions. Sauté briefly, add the rosemary, and add the wine. Pour in the broth, season with salt and pepper, and simmer for 45 minutes over medium heat.

3.

Rinse and quarter the tomatoes. Remove the seeds and dice small. Add the tomatoes to the pan with the chicken 15 minutes before the end of the cook time.

4.

Drain the potatoes and let drain. Pass through a ricer and mix with the butter and milk until smooth. Season to taste with salt, pepper, and nutmeg.

5.

Transfer the chicken to a serving platter. Puree the sauce, and then top the chicken with it. Serve with the mashed potatoes.