Braised Corn-fed Chicken with Vegetables and Tarragon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 43.2 mg | (360 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,597 mg | (40 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 527 mg | |||
| Cholesterol | 373 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the chicken
- 50 grams (Wild) Mushrooms (to taste, cleaned and trimmed)
- 2 Tbsps vegetable oil
- 1 chicken ready to cook (or Poularde), 1.2 - 1.4 kg
- 10 shallots (peeled)
- 4 garlic cloves (peeled)
- 3 stalks Celery (cleaned, cut into chunks)
- 2 carrots (peeled and sliced)
- 100 grams Jerusalem artichoke (peeled, cut into pieces)
- 100 grams small potatoes (peeled)
- 50 grams Frozen pea
- 150 milliliters dry white wine
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 tsp thyme fresh (or 1/4 teaspoon dried)
- 2 bay leaves
Preparation steps
For the chicken: heat oil in large saucepan and saute prepared mushrooms for about 1 minute on high heat. Remove and set aside. Season chicken inside and out with salt and pepper, tie legs and wings with kitchen string and brown in the same pan on all sides, remove from the pan.
Add shallots, garlic, celery and carrots to the pan and saute for 3 minutes, stirring. Add potatoes and Jerusalem artichokes and saute for a few minutes, degalze pan with wine and bring to a boil. Reduce heat and simmer.
Halve chicken with poultry shears or a large knife, cut off legs and return meat (except breasts) to the pan. Add broth and bay leaves, season with salt, pepper and thyme and simmer, covered, for about 40 minutes. 15 minutes before the end of cooking, add chicken breast. 5 minutes before the end of cooking, add mushrooms and peas.
For the tarragon sauce: peel eggs and pass through a sieve. Rinse tarragon, shake dry, pluck off leaves and chop.
Pat dry anchovies and chop finely.
Arrange chicken pieces with vegetables on a serving platter.
Combine eggs, tarragon, mustard, oil, chopped anchovies and capers, season with salt and pepper and mix well. Serve chicken accompanied by sauce.
