Braised Chicken with Vegetables
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
677
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 43.5 mg | (363 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,451 mg | (36 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 565 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (about 1.4 kg)
- salt
- freshly ground peppers
- Pastry flour
- 8 small shallots
- 2 Tbsps vegetable oil
- 80 grams smoked, diced Pancetta
- 200 milliliters dry white wine
- 200 milliliters chicken stock
- 100 milliliters Whipped cream
- 300 grams Baby carrot
- 150 grams Broad bean (peeled)
- 150 grams green Peas
- 1 Tbsp freshly chopped parsley
- 1 tsp freshly chopped mint
Preparation steps
1.
Rinse the chicken, pat dry, and cut into 8 parts. Season with salt and pepper, and dust with flour. Peel the shallots. Heat the oil in a roasting pan, and cook the chicken until golden brown. Remove from the pan and set aside. Sauté the pancetta and shallots in the drippings. Deglaze the pan with wine, stock, and the cream. Simmer over medium heat for 30 minutes.
2.
Peel and trim the carrots. Rinse and trim the beans and the peas. Add the beans, peas, carrots, chicken and herbs to the pan. Simmer for 15-20 minutes. Season the sauce to taste. Serve the chicken with the vegetables and the sauce.
