Chicken Pot Au Feu
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
602
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 74.8 μg | (125 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 46.9 mg | (391 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,963 mg | (49 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 597 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 medium chicken (jointed into 8 pieces)
- ¼ cup olive oil
- thyme
- 2 Tbsps Tarragon (chopped)
- 2 bay leaves
- 2 cloves garlic cloves (finely chopped)
- 3 cups chicken stock
- 8 scallions (trimmed)
- 2 cups green Asparagus (trimmed and chopped)
- 2 cups small carrots (peeled)
- 3 cups new potatoes (scrubbed clean)
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 kleines Sieve, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 4 Metal skewers, 1 Brush
Preparation steps
1.
Preheat the oven to 170°C(150° fan)|325F|gas 3.
2.
Season the chicken pieces with salt and pepper and heat the oil in a large casserole dish set over a moderate heat until hot.
3.
Seal the chicken in the oil, browning well all over. Reduce the heat under the dish a little.
4.
Add the thyme, tarragon, bay leaves and garlic, stirring well. Cover with the stock and cook until simmering.
5.
Add the vegetables to the dish and then transfer the contents of the dish to a roasting dish.
6.
Cook for 1 hour 20-30 minutes until the chicken is golden and the vegetables are tender.
7.
Remove from the oven and leave to stand for 5 minutes before serving.
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