Braised Chicken with Veg

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Braised Chicken with Veg
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
560
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie560 kcal(27 %)
Protein53.58 g(55 %)
Fat25.46 g(22 %)
Carbohydrates22.84 g(15 %)
Sugar added0 g(0 %)
Roughage5.35 g(18 %)
Vitamin A72.65 mg(9,081 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin21.4 mg(178 %)
Vitamin B₆0.94 mg(67 %)
Folate16.67 μg(6 %)
Pantothenic acid2.49 mg(42 %)
Vitamin B₁₂0.78 μg(26 %)
Vitamin C16.31 mg(17 %)
Potassium634.74 mg(16 %)
Calcium91.25 mg(9 %)
Magnesium59.12 mg(20 %)
Iron4.5 mg(30 %)
Zinc4.37 mg(55 %)
Saturated fatty acids6.93 g
Cholesterol262.35 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
2 tablespoons
4 sprigs
thyme (leaves picked from 2 sprigs)
6
2 cloves
4 ½ cups
mixed Forest mushroom (e. g. chanterelles, button mushrooms, chestnut mushrooms, chopped if desired)
cup
cup
poultry stock (or vegetable stock)
1 tablespoon
cold butter

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Season the chicken legs with salt and ground black pepper. Heat the oil in a large roasting tin and briefly fry the chicken legs. Add the two whole sprigs of thyme, the shallots, garlic and mushrooms, and pour over the wine and stock. Cover and cook in the oven for 25-30 minutes.
3.
Remove the roasting tin from the oven. Season the braising liquid to taste with salt and ground black pepper, and refine with cold butter. Arrange on a serving plate or in bowls and serve garnished with thyme, and with fresh ciabatta if desired.