Braised Chicken with Shallots
Braised Chicken with Shallots - Simple and refined - a classic of French cuisine
Healthy, because
Even smarter
Nutritional values
Little fat, a lot of protein - the "Coq au vin" satiates without being heavy. A high content of niacin and vitamin B6 does the nervous system good, the phenols in red wine "clean" the veins and benefit the heart.
If you have good red wine and organic chicken breast, then irresistible taste and aroma are guaranteed. Alternatively, you can also use non-alcoholic red wine, to be on the safe side when children eat with you. Add a rustic baguette or rosemary potatoes - voilà, the feast is ready!
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.8 mg | (232 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,209 mg | (30 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 137 mg |
Ingredients
- Ingredients
- 1 bunch Soup vegetables
- 12 small shallots
- 5 garlic cloves
- 4 sprigs thyme
- salt
- peppers
- 3 bay leaves
- 11 ozs small button Mushroom
- 3 lbs Chicken breasts (with bone)
- 4 Tbsps Pastry flour
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 1 pint Red wine (Burgundy)
- 1 ½ cups Chicken broth
- (if desired, 3 stalks) parsley
Kitchen utensils
Preparation steps
Trim soup vegetables, rinse and cut into pieces. Peel the shallots and garlic. Rinse thyme and shake dry. Place in a bowl and season with salt and pepper, mix well with bay leaves. Trim mushrooms, or just rinse and pat dry.
Rinse chicken breasts in cold water and pat dry. With a large knife, divide each breast half into 3 pieces, leaving bones and skin intact.
Sprinkle chicken pieces with flour. Heat olive oil in an oven-proof skillet or roasting pan. Add chicken pieces and sear all around quickly, then take out.
Add vegetables and mushrooms to the skillet or roasting pan and brown well. Add tomato paste and stir fry briefly. Add chicken pieces to skillet.
Add red wine and broth and bring to a boil. Bake in a preheated oven at 400°F for 35-40 minutes.
Rinse and chop parsley if using and sprinkle over the finished chicken.
