Chicken in Wine Sauce with Shallots and Potatoes

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Chicken in Wine Sauce with Shallots and Potatoes
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
785
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie785 cal.(37 %)
Protein72 g(73 %)
Fat37 g(32 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E2.8 mg(23 %)
Vitamin K23.1 μg(39 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin47.5 mg(396 %)
Vitamin B₆1.8 mg(129 %)
Folate68 μg(23 %)
Pantothenic acid4.5 mg(75 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C32 mg(34 %)
Potassium1,688 mg(42 %)
Calcium91 mg(9 %)
Magnesium123 mg(41 %)
Iron6.5 mg(43 %)
Iodine31 μg(16 %)
Zinc4.3 mg(54 %)
Saturated fatty acids16.2 g
Uric acid587 mg
Cholesterol212 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 chicken (ready to cook, 1,2 kg)
150 grams shallots
125 grams smoked Pancetta
1 garlic clove
40 grams butter
1 Tbsp vegetable oil
salt
peppers (coarsely ground)
2 Tbsps Pastry flour
400 milliliters Red wine (burgundy)
300 milliliters chicken stock
1 bay leaf
1 sprig small rosemary
400 grams small, waxy potatoes
300 grams button Mushroom
3 sprigs parsley
How healthy are the main ingredients?
potatoshallotparsleyrosemarychickengarlic clove

Preparation steps

1.

Rinse chicken, pat dry and cut into 8 pieces. Peel shallots and cut in half if larger; leave whole if small. Cut pancetta into small pieces. Peel garlic.

2.

In a Dutch oven, heat 20 grams (approximately 1 1/2 tablespoons) butter with oil. Season chicken pieces with salt and pepper and fry in hot butter until golden brown. Add pancetta and shallots and cook on low to medium heat for 10 minutes. Dust chicken with flour and mix well. Pour wine and broth into Dutch oven. Add garlic, bay leaf and rinsed rosemary. Bring everything to a boil and then simmer on low heat, covered, for 35-40 minutes.

3.

Rinse unpeeled potatoes thoroughly and cook in boiling salted water for about 25 minutes. Rinse mushrooms and wipe with paper towels. Rinse parsley leaves, shake dry and coarsely chop. In a pan, add remaining butter and mushrooms and cook over medium heat until golden brown, 3-5 minutes. Season chicken with salt and pepper and arrange on plates with potatoes and mushrooms. Serve sprinkled with parsley and pepper to taste.

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