Chicken in Wine Sauce with Shallots and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 785 cal. | (37 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 47.5 mg | (396 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,688 mg | (42 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 587 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
