Chicken Drumsticks with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 820 cal. | (39 %) | ||
| Protein | 55.91 g | (57 %) | ||
| Fat | 45.41 g | (39 %) | ||
| Carbohydrates | 45.2 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.42 g | (18 %) |
| Vitamin A | 246.27 mg | (30,784 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.79 mg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 23.92 mg | (199 %) | ||
| Vitamin B₆ | 1.25 mg | (89 %) | ||
| Folate | 62.21 μg | (21 %) | ||
| Pantothenic acid | 2.66 mg | (44 %) | ||
| Biotin | 3.34 μg | (7 %) | ||
| Vitamin B₁₂ | 0.88 μg | (29 %) | ||
| Vitamin C | 44.32 mg | (47 %) | ||
| Potassium | 1,705.34 mg | (43 %) | ||
| Calcium | 110.63 mg | (11 %) | ||
| Magnesium | 96.42 mg | (32 %) | ||
| Iron | 3.94 mg | (26 %) | ||
| Iodine | 9.62 μg | (5 %) | ||
| Zinc | 4.93 mg | (62 %) | ||
| Saturated fatty acids | 19.54 g | |||
| Cholesterol | 332.08 mg |
Ingredients
- Ingredients
- 800 grams waxy potatoes
- salt
- 4 Chicken legs
- salt
- peppers (freshly ground)
- 2 large onions
- 1 garlic clove
- 2 Tbsps vegetable oil
- 150 milliliters white wine (dry)
- 200 milliliters Chicken broth
- 200 milliliters Whipped cream
- 2 Tbsps clarified butter
- 1 handful Chives
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Rinse potatoes and cook in salted boiling water, about 20 minutes. Drain, let steam evaporate, peel and let cool.
Rinse chicken legs, pat dry and season with salt and pepper. Peel and thinly slice onion and garlic.
Heat oil in a roasting pan. Add chicken legs and fry on both sides. Add onion and garlic and sauté briefly. Deglaze with white wine and broth.
Transfer pan to the oven and bake about 35 minutes. Stir in cream 10 minutes before the end of the baking time.
Cut potatoes into slices. Heat clarified butter in a pan and add potatoes. Fry potatoes until golden brown and crusty, turning occasionally, about 10 minutes. Season with salt and pepper. Rinse chives, pat dry and thinly slice crosswise. Remove chicken from oven. To serve, divide chicken drumsticks among warmed plates and drizzle with pan sauce. Serve with potatoes and sprinkle with chives.
