Chicken Fricasee
Nutritional values
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 39.8 mg | (332 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 475 mg | |||
| Cholesterol | 347 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 chicken ready to cook (about 1.2 kg)
- 1 onion
- 1 garlic clove
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 200 milliliters chicken stock
- 2 handfuls mixed Fresh herbs (z. B. parsley, chervil, watercress)
- 100 milliliters Whipped cream
- 2 egg yolks
- salt
- freshly ground peppers
Preparation steps
step 1
Rinse the chicken, pat dry and cut into 8 pieces.
step 2
Peel and finely chop the onion and garlic. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a Dutch oven and saute the chicken utnil browned on both sides. Add the onion and garlic and sauté 1-2 minutes. Pour in the wine and stock and bring to a boil. Reduce to a simmer, cover and cook until the chicken is cooked through, about 30 minutes.
step 3
Rinse the herbs, drain, pluck and chop coarsely. Heat the remaining oil in a skillet and saute the herbs for just a minute; remove from the heat.
step 4
In a bowl, whisk the cream with the egg yolks.
step 5
Remove the chicken pieces from the sauce and arrange on plates. Add the herbs to the sauce and simmer very gently. Whisk a little of the hot sauce into the egg yolk mixture, then whisk the yolk mixutre into the pan, and cook just until slightly creamy, do not boil. Season with salt and pepper, pour over the chicken and serve.
Serve with rice if desired.
