Chicken in White Wine with Kohlrabi and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27.8 mg | (232 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 1,509 mg | (38 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 large Chicken legs
- 2 large Chicken breasts
- 1 onion
- 1 garlic clove
- 2 bunches scallions
- 500 grams Kohlrabi
- 300 grams carrots
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 Tbsps Mustard
- 400 milliliters dry Riesling
- 400 milliliters Vegetable broth (bouillon)
- 1 bay leaf
- ½ bunch parsley
Preparation steps
Separate the chicken legs and thighs through the joint and cut the chicken breasts in half. Rinse the chicken pieces with cold water and pat dry. Peel and chop the onion and garlic. Trim and rinse the scallions. Separate the white and green parts and cut into 1 cm (approximately 1/4 inch) pieces. Peel and rinse the kohlrabi and carrots. Quarter the kohlrabi and cut into pieces. Cut the carrots diagonally into slices.
Heat the oil in a large Dutch oven. Season the chicken pieces with salt and pepper, saute until browned and remove. Add the onion, garlic, kohlrabi and white scallion pieces to pan drippings, then season with salt and pepper. Sprinkle the flour over the vegetables, add the mustard and sauté 1 minute.
Add the wine and broth to the vegetables. Add the chicken legs and thighs and bay leaf. Cover and simmer for 40 minutes over low heat. During the last 10 minutes of cooking, add the chicken breasts and green scallion pieces. Rinse the parsley, shake dry and pluck off the leaves. Add to chicken at the end of cooking and season again with salt and pepper before serving.
