Braised Chicken with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.7 mg | (331 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,227 mg | (31 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 492 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 chicken (About 1.2 kg)
- 600 grams baby carrots (with green parts)
- 1 Red paprika
- 1 Tbsp vegetable oil
- ½ bunch marjoram (leaves)
- salt
- freshly ground pepper
- 150 milliliters chicken stock
- 1 Tbsp chopped parsley
Preparation steps
Cut chicken into 6-8 pieces and season with salt and pepper.
Rinse carrots and leave them with green parts. Peel bell pepper with a vegetable peeler, halve and remove seeds and ribs, cut into 1 cm (approximately 1/2 inch) cubes. Heat oil in a roasting pan and brown chicken on all sides. Remove from the pan.
Add carrots and pepper to the pan and saute briefly, season with salt and pepper. Add marjoram and arrange chicken pieces (except breasts), skin side up, on top of vegetables. Add broth to the pan and braise chicken in preheated oven at 200°C (approximately 400°F) for about 25 minutes. Add chicken breasts to the pan and braise for 15 minutes more, basting meat with cooking juices often.
Arrange chicken with vegetables on plates and drizzle with cooking sauce. Sprinkle with parsley and serve with potatoes, if desired.
