Chicken and Bean Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 44.4 mg | (370 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,264 mg | (32 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 541 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 chicken (about 1.4 kg)
- salt
- freshly ground peppers
- 2 onions
- 1 garlic clove
- 1 Tbsp clarified butter
- 1 Tbsp olive oil
- 120 milliliters dry Vermouth (Noilly Prat)
- 250 milliliters chicken stock (or chicken broth)
- 1 sprig thyme
- 2 sprigs Tarragon
- 1 bay leaf
- 500 grams Broad bean (cleaned and shelled)
- 4 Tbsps Dijon mustard
- 120 grams Whipped cream
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse chicken, pat dry, divide into 8 pieces and rub with salt and pepper. Peel the onions and chop. Peel garlic and chop finely.
Heat butter and olive oil in a roasting pan and brown the meat over medium heat until completely brown. Add onions and garlic, let fry briefly, then pour in vermouth and half of the stock. Season with salt and pepper to taste, thyme, tarragon and bay leaf, cover and allow to simmer in a preheated oven for about 40 minutes. Gradually pour in remaining stock. Turn the chicken pieces halfway through the cooking time. About 10 minutes before end of cooking, add the washed and drained beans. Finally, stir in the mustard and cream and season with salt and pepper.
Serve on plates with fresh baguette slices, if desired.
