Chicken in Riesling Sauce

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Chicken in Riesling Sauce
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
664
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie664 cal.(32 %)
Protein65 g(66 %)
Fat33 g(28 %)
Carbohydrates16 g(11 %)
Sugar added5 g(20 %)
Roughage4.1 g(14 %)
Vitamin A1.7 mg(213 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.9 mg(16 %)
Vitamin K20.4 μg(34 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin42.5 mg(354 %)
Vitamin B₆1.6 mg(114 %)
Folate54 μg(18 %)
Pantothenic acid3.6 mg(60 %)
Biotin19 μg(42 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C11 mg(12 %)
Potassium1,303 mg(33 %)
Calcium131 mg(13 %)
Magnesium99 mg(33 %)
Iron4.5 mg(30 %)
Iodine21 μg(11 %)
Zinc3.7 mg(46 %)
Saturated fatty acids19 g
Uric acid512 mg
Cholesterol241 mg
Complete sugar13 g

Ingredients

for
4
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)
How healthy are the main ingredients?
carrotWhipped creamsugarchickensalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

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.

3.

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.

4.

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.