Chicken Legs with Cream Sauce
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
564
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 564 cal. | (27 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Chicken legs
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 125 milliliters dry white wine
- 200 milliliters chicken stock
- 200 grams Whipped cream
- 80 grams green Olives (stuffed with red peppers)
- 3 sprigs Tarragon
- ½ tsp Coriander
- 2 Tbsps Caper
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
Preparation steps
1.
Rub chicken legs with salt and pepper, brush with olive oil, put in a baking dish and bake in a preheated oven (180°C) for about 40 min. until golden brown.
2.
Remove chicken legs and keep warm.
3.
Deglaze the meat juices with wine, put through a sieve into a saucepan, pour in stock, reduce by half over high heat, gradually pour in cream and let reduce again by half.
4.
Put in leaves of 2 branches of tarragon and 2 tablespoons olives, puree everything, stir in capers and coriander, bring to boil, season with salt, pepper and lemon juice.
5.
Serve chicken with the sauce and olives and sprinkled with tarragon.
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