Braised Chicken Legs with Tomato Salad
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
463
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- In addition
- Fresh herbs (for garnish)
- For the chicken
- 4 Chicken legs
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 1 Tbsp butter
- 1 onion
- 2 garlic cloves
- ½ tsp rosemary (chopped)
- ½ tsp thyme (chopped)
- 1 Tbsp Mustard
- 1 tsp ground paprika
- For the tomato salad
- 500 grams small Tomatoes
- 1 onion
- 3 Tbsps vegetable oil
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 Tbsp scallions
Preparation steps
1.
For the chicken: season chicken legs with salt and pepper. Heat 2 tablespoons of oil and butter in a pan and cook on medium heat until golden brown on all sides. Simmer on low heat for about 25 minutes, adding a little water, if necessary.
2.
Peel onion and garlic, chop finely. Combine herbs with mustard, pepper and remaining oil, add to onion and garlic.
3.
After 15 minutes of cooking, spread chicken with herb mixture and cook until done, turining often.
4.
For the tomato salad: rinse and slice tomatoes. Peel onion and dice small.
5.
Whisk oil with vinegar, onion and season with salt, pepper and sugar. Toss tomatoes with the dressing and sprinkle with chives.
Arrange chicken and salad on plates and serve.
