Chicken in White Wine with Spring Vegetables
Chicken in White Wine with Spring Vegetables - Chicken in White Wine with Spring Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 657 cal. | (31 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 89.6 μg | (149 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 46.9 mg | (391 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 253 μg | (84 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 2,117 mg | (53 %) | ||
| Calcium | 447 mg | (45 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 611 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 1 chicken (about 1.2 kg)
- 2 onions
- 2 carrots
- 200 grams Celery
- 2 garlic cloves
- salt
- peppers (from the mill)
- 2 Tbsps vegetable oil
- 200 milliliters Riesling
- 200 milliliters chicken stock
- 2 slices ginger
- 1 chili pepper
- 1 pc Lemon peel
- ½ Vanilla bean
- 100 milliliters Whipped cream
- Red pepper flakes
- For the vegetables
- 600 grams green Asparagus
- salt
- 800 grams scallions
- 200 grams button Mushroom
- 2 Tbsps butter
Preparation steps
Preheat oven to 180°C convection (350°F).
Rinse chicken, pat dry and cut off legs and breasts. Strip skin from legs. Peel onions, carrots, celery and garlic and roughly chop. Season chicken breasts and legs with salt and pepper and fry on all sides in hot oil in a pot. Remove chicken and sauté vegetables until translucent. Add white wine, some stock and chicken legs to an oven-proof dish and bake in oven for about 15 minutes. Then add ginger, chile pepper, lemon peel, vanilla bean and chicken breasts and cook for an additional 15-20 minutes.
For the spring vegetables: Peel lower third of asparagus and blanch in salted water for about 6 minutes. Rinse asparagus and drain. Rinse scallions, cut in half lengthwise and cut into 6-8 cm (about 3-inch) long pieces. Rinse mushrooms and fry in hot butter. Add scallions and asparagus to pan. Season with salt and pepper and cook for 2-3 minutes.
Remove chicken pieces from dish and keep warm in the oven. Strain drippings into a saucepan and bring to a simmer as needed. Stir in cream and season with salt and pepper. Slice chicken breasts and briefly put chicken legs and breast meat in the sauce to heat through.
Arrange vegetables on a large platter or plates and put chicken and sauce on top. Sprinkle with red pepper flakes to garnish.
