Chicken in White Wine with Spring Vegetables

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Chicken in White Wine with Spring Vegetables

Chicken in White Wine with Spring Vegetables - Chicken in White Wine with Spring Vegetables

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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
Ingredients
1 chicken (about 1.2 kg)
2 onions
2 carrots
200 grams Celery
2 garlic cloves
salt
peppers (from the mill)
2 tablespoons vegetable oil
200 milliliters Riesling
200 milliliters chicken stock
2 slices ginger
1 chili pepper
1 piece 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 tablespoons butter
How healthy are the main ingredients?
CeleryWhipped creamgingerchickenonioncarrot

Preparation steps

1.

Preheat oven to 180°C convection (350°F).

2.

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.

3.

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.

4.

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.

5.

Arrange vegetables on a large platter or plates and put chicken and sauce on top. Sprinkle with red pepper flakes to garnish.