Chicken Bake
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 41.6 mg | (347 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 492 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (ready to cook, about 1.4 kg)
- 200 grams fresh button Mushroom
- 4 ripe Tomatoes
- 1 shallot
- 2 garlic cloves
- ½ bunch parsley
- salt
- freshly ground peppers
- Pastry flour (for dusting)
- 2 Tbsps olive oil
- 1 Tbsp chopped Pine nuts
- 150 milliliters dry white wine
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F.)
Rinse chicken, pat dry and cut into 8 pieces. Rinse mushrooms and cut into quarters. Blanch tomatoes, drain, peel, quarter, remove seeds and chop flesh. Peel shallot and garlic and chop finely.
2.
Rinse parsley, shake dry, pluck and finely chop leaves. Season chicken with salt and pepper, lightly sprinkle with flour and fry in hot pan with oil until golden brown. Remove and set aside.
3.
Add shallots and garlic to pan and sweat until translucent. Add mushrooms, sweat briefly and stir in tomatoes, parsley and pine nuts. Deglaze with wine, season with salt and pepper, add chicken and bake in preheated oven for 20-25 minutes. Serve in pan.
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