Braised Chicken Legs in Tomato Sauce
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Chicken legs
- 1 grated lemon (Zested and juiced)
- 2 Red chili peppers
- 2 garlic cloves
- 1 tsp finely chopped rosemary
- 3 Tbsps olive oil
- salt
- 600 grams Tomatoes
- 125 milliliters dry white wine
- 50 grams black Olives
Preparation steps
1.
Rinse and halve chile peppers, remove seeds and ribs and chop finely. Peel garlic and squeeze through the garlic press.
2.
Combine lemon zest, 1 tablespoon of lemon juice, chile peppers, garlic, rosemary and oil, season with salt. Rub chicken legs with the mixture.
3.
Blanch tomatoes in boiling water, peel and dice finely.
4.
Heat oil in a pan and brown chicken on all sides on high heat. Add wine, tomatoes, olives and season with salt. Simmer, covered, for about 30 minutes. Season to taste and serve with rice.
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