Chicken Drumsticks with Herb Sauce and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 680 cal. | (32 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Chicken legs
- 1 Tbsp clarified butter
- 150 grams Sour cream
- 1 lemon (juiced)
- 1 Tbsp cornstarch
- mixed thyme basil, sage and rosemary (1 tablespoon chopped)
- 1 lemon
- 2 small Zucchini
- 1 small Eggplant
- olive oil
- 3 Tomatoes
- 1 garlic clove
- salt (and pepper)
- 200 grams Long grain rice
Preparation steps
For the chicken: Season the chicken with salt and pepper. Melt the butter in a roasting pan and sear the chicken on all sides. Transfer to a preheated oven (180°C) and bake for about 40 minutes.
Meanwhile, for the herb sauce: Bring the sour cream, lemon juice and herbs to a boil in a small saucepan. Season with salt and pepper.
Mix the cornstarch with 1 tablespoon water until smooth, stir into the sour cream mixture, bring back to a boil, stirring, and season with salt and pepper.
For the rice: Boil the rice with twice the amount of lightly salted water, reduce the heat, cover and simmer for 20 minutes over very low heat.
For the vegetables: Cut an "X" in the base of each tomato, blanch in boiling salted water, peel, quarter, remove the seeds and cut into pieces.
Peel the garlic and chop finely.
Rinse the zucchini and eggplant, trim and cut into slices. Working in batches, sauté in a large frying pan in hot olive oil and season with salt and pepper. Keep warm.
Add the garlic and sauté until fragrant. Add the tomatoes and sauté for 2-3 minutes then add the zucchini and eggplant slices and toss to combine.
Serve the chicken legs with rice and vegetables.
