Chicken in Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Chicken legs
- 1 sprig Sage
- 4 slices Prosciutto
- salt
- peppers
- 2 Tbsps olive oil
- 1 onion
- 2 garlic cloves
- 200 milliliters dry white wine
- 4 Tomatoes
- 2 Tbsps Pine nuts
- 1 Tbsp freshly chopped Fresh herbs (such as thyme and rosemary)
- 1 splash lemon juice
- 1 pinch sugar
Preparation steps
Rinse the chicken legs, pat dry and cut a pocket into the sides. Rinse the sage, shake dry and pluck off the leaves. Fill each pocket with some sage leaves and a slice of prosciutto and seal with toothpicks. Season with salt and pepper and cook in hot oil in a Dutch oven until golden brown. Take out of the pot. Peel the onion and garlic, finely chop and sauté in Dutch oven until translucent. Deglaze with some wine. Rinse the tomatoes, cut out the cores and cut a cross mark into tomatoes, then scald. Remove from water, peel and cube, then add to pot. Put the chicken legs on top, cover and simmer about 45 minutes. Add more wine as needed. In the last 10 minutes, add the pine nuts and herbs to the sauce and simmer until slightly creamy.
Season and with lemon juice, sugar, salt and pepper and serve.
