Chicken in Riesling Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 42.5 mg | (354 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,303 mg | (33 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 512 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 chicken (1.2 kg)
- salt
- freshly ground peppers
- 30 grams clarified butter
- 250 milliliters dry white wine (Riesling)
- 150 milliliters chicken stock
- 300 grams thin carrots
- 200 grams fresh button Mushroom
- 4 scallions
- 30 grams butter
- 1 Tbsp sugar
- 150 milliliters Whipped cream
- 1 Tbsp Pastry flour
- 1 Tbsp soft butter
- Chervil (to garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the chicken, pat dry, and divide into 8 parts. Season with salt and pepper. Sear in a roasting pan with hot butter. Remove the chicken and deglaze the pan with the white wine and the chicken stock. Simmer briefly and return the chicken to the roasting pan. Cook again for 30 minutes in the oven, adding more wine as needed.
Meanwhile, peel the carrots. Cut the carrots if desired. Clean the mushrooms and cut in half. Rinse the spring onions and cut into 8 cm (approximately 3 inches). Boil the carrots in salted water for 4-5 minutes, blanch, remove and drain. In a pan, melt the butter and sauté the carrots, mushrooms, and spring onions for about 5 minutes. Sprinkle with sugar, let caramelize slightly and season with salt and pepper.
Cook the chicken and remove from the sauce. Keep warm.
Bring the sauce to a boil and reduce. Thicken with a little flour or starch and butter. Season with salt and pepper. Serve the vegetables with the chicken on warmed plates. Drizzle with the sauce and serve sprinkled with parsley flakes.
