Braised Chicken Stew with Prunes
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
561
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 42.1 mg | (351 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,428 mg | (36 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 545 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken
- 1 onion
- 1 garlic clove
- 1 Apple
- 200 grams potatoes (starchy)
- 1 chili pepper
- 1 tsp ground paprika (sweet)
- 2 Tbsps vegetable oil
- 50 milliliters sherry
- 400 milliliters chicken stock
- 200 grams Prune
- 2 Tbsps parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Rinse chicken, pat dry and separate into parts. If desired, remove skin.
2.
Peel and dice onion and garlic.
3.
Peel, quarter and core apple. Cut apple into small cubes.
4.
Peel potatoes and cut into small cubes.
5.
In a pot, brown chicken in hot oil. Stir in onion, garlic and chile pepper. Deglaze with sherry and a little chicken stock. Coarsely chop prunes and add to stew, along with potatoes. Cover and simmer over low heat until potatoes and apples have broken down, about 1 hour. Add additional stock if necessary, and stir stew occasionally during cooking time. Season with salt and pepper. Garnish with parsley and serve with toasted bread if desired.
