Braised Chicken with Sautéed Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 8.28 g | (8 %) | ||
| Fat | 25.37 g | (22 %) | ||
| Carbohydrates | 22.69 g | (15 %) | ||
| Sugar added | 2.5 g | (10 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 150.23 mg | (18,779 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 2.42 mg | (20 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.66 mg | (39 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 6.83 μg | (2 %) | ||
| Pantothenic acid | 0.35 mg | (6 %) | ||
| Biotin | 1.29 μg | (3 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 7.99 mg | (8 %) | ||
| Potassium | 207.53 mg | (5 %) | ||
| Calcium | 61.01 mg | (6 %) | ||
| Magnesium | 15.81 mg | (5 %) | ||
| Iron | 2.03 mg | (14 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 0.37 mg | (5 %) | ||
| Saturated fatty acids | 9.51 g | |||
| Cholesterol | 62.75 mg |
Ingredients
- Ingredients
- 2 shallots
- 1 chicken (1.2 kg) (approximately 42 ounces)
- 3 Tbsps Canola oil
- 2 centiliters Calvados
- 1 Tbsp Pastry flour
- 150 milliliters Cider
- 200 milliliters Chicken broth
- 2 bay leaves
- 3 sprigs thyme
- 2 tart Apple
- 2 Tbsps butter
- 10 grams sugar
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- lemon juice
Preparation steps
Peel the shallots, cut in half and slice. Rinse the chicken, pat dry and cut into 8 pieces. Heat the oil in a large saucepan and sweat the shallots until translucent. Remove from the pan. Sear the chicken, skin-side down, until golden brown, around 2-3 minutes. Remove the chicken from the pan. Deglaze the pan with Calvados then flambé. Add the flour and cook until light golden brown and nutty. Gradually stir in the cider and broth and then return the shallots and chicken to the pan along with the bay leaves and thyme. Simmer for about 40 minutes.
Meanwhile, rinse the apples, peel, cut in half, core and thinly slice. Melt the butter in a large frying pan, add the sugar and let caramelize. Add the apples and sauté for 2-3 minutes. Remove from the heat.
Add to the chicken around 5 minutes before the end of the cooking time. Stir in the cream and season with salt, pepper and lemon juice.
Arrange on a serving platter to serve.
