Chicken Legs Flambe
Nutritional values
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 Chicken legs
- 2 tsps salt
- 1 tsp peppers
- 2 generous pinches noble sweet ground paprika
- 2 generous pinches ground ginger
- 1 tsp honey
- 75 grams onions
- 60 grams cooked ham
- 100 grams carrots
- 100 grams Asparagus
- 100 grams button Mushroom
- 80 grams Cherry tomatoes
- 3 Tbsps sunflower oil
- 1 Tbsp chopped parsley
- 150 milliliters chicken stock
- 4 Tbsps Cognac
Preparation steps
Heat the honey until melted. Brush the chicken legs with honey and season with salt, pepper, paprika and ginger. Peel and finely chop the onion. Cut the ham into small cubes. Peel the carrot and asparagus. Depending on the thickness, halve or quarter the asparagus lengthwise and cut into 5 cm (approximately 2-inch) long pieces. Thinly slice the carrots. Remove the strings from the celery and cut into cut into matchsticks 0.5 cm (approximately 1/4-inch) wide and 4 cm (approximately 1 1/2-inches) long. Clean the mushrooms and cut into slices.
Rinse the tomatoes, remove the stems and and halve crosswise. Heat the oil in a roasting pan. Add the onion, ham, celery and carrots and cook for a few minutes. Place the legs in the pan, add the chicken stock and roast for about 15 minutes. In the last 5 minutes add the mushrooms and tomatoes. Remove from the oven and season to taste. Pour the cognac over the chicken, sprinkle with parsley and ignite.
