Chicken in Champagne Sauce
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
455
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.7 mg | (323 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 472 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 chicken (approximately 1.4 kg)
- salt
- freshly ground peppers
- sweet paprika
- 30 grams clarified butter
- 1 carrot
- ¼ Celery root
- 1 yellow onion
- 500 milliliters Champagne
- ¼ tsp Truffle paste
- 10 grams fresh black Truffle (for garnish)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Rinse chicken, pat dry, divide into 6 parts and season heavily with salt, pepper and paprika.
2.
In a roasting pan, heat butter and fry chicken pieces on all sides until golden brown. Then bake in preheated oven for 15-20 minutes.
3.
Peel vegetables, trim and cut into large pieces. Heat oil in a pan and fry vegetables briefly. Deglaze the pan with champagne and cook over medium heat for 5-10 minutes. Strain through a fine sieve into a new pot.
4.
Bring sauce to a boil and season with salt, pepper and truffle paste to taste. Reduce heat and simmer for another 10 minutes. To serve, arrange chicken pieces on a preheated platter, drizzle with champagne sauce and garnish with freshly grated truffle.
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