Baked Chicken with Port Wine and Figs
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h.
Ready in
Calories:
548
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 39.6 mg | (330 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,053 mg | (26 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 484 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken +(About 1.2 kg)
- 1 garlic clove
- 2 onions
- 1 Tbsp butter
- 1 Tbsp olive oil
- salt
- peppers
- 1 tsp freshly grated ginger
- 1 Cinnamon stick
- 200 milliliters Port wine
- 150 milliliters chicken stock
- 400 grams Figs
- 3 sprigs Lemon basil
- 100 grams Crème fraiche
Preparation steps
1.
Rinse chicken inside and out, pat dry and cut into 8 pieces.
2.
Peel garlic and onions, chop both finely.
3.
Heat butter and olive oil in a roasting pan. Season chicken pieces with pepper and brown with garlic on high heat for about 5 minutes. Add onions, ginger and cinnamon and saute briefly. Add port wine and a little stock and bake in preheated oven at 80°C (approximately 175°F) for about 1.5 hours. If necessary, add more broth to the pan.
4.
Rinse and halve figs. Add figs to the pan after about 1 hour of baking.
5.
Rinse basil and shake dry, set some basil aside for garnishing and chop the rest. Add chopped basil and crème fraiche to the pan and season to taste. Arrange chicken with sauce on plates and garnish with basil, serve.
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