Chicken Provencal with Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
2593
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,593 cal. | (123 %) | ||
| Protein | 278 g | (284 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 225 g | (150 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 38.2 g | (127 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 23.6 mg | (197 %) | ||
| Vitamin K | 143.8 μg | (240 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 178.2 mg | (1,485 %) | ||
| Vitamin B₆ | 8.7 mg | (621 %) | ||
| Folate | 820 μg | (273 %) | ||
| Pantothenic acid | 16.6 mg | (277 %) | ||
| Biotin | 67.2 μg | (149 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 644 mg | (678 %) | ||
| Potassium | 9,560 mg | (239 %) | ||
| Calcium | 737 mg | (74 %) | ||
| Magnesium | 688 mg | (229 %) | ||
| Iron | 34.1 mg | (227 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 20.6 mg | (258 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 2,230 mg | |||
| Cholesterol | 620 mg | |||
| Complete sugar | 89 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 chicken (1.2 kg)
- salt
- freshly ground peppers
- 400 grams Pearl onion
- 2 Zucchini
- 6 Tomatoes
- 1 Bell pepper
- 50 grams black Olives
- 1 Tbsp herbes de Provence
- 800 grams cooked potatoes
- 1 Frisée
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
Preparation steps
1.
Cut the chicken into quarters, rinse, pat dry and rub with salt and pepper. Peel the onions, rinse the zucchini, dry and cut into pieces. Blanch the tomatoes, rinse under cold water, remove the skin, remove seeds and cut the flesh into strips. Halve the peppers, remove the seeds, rinse the halves and cut into strips. Place the meat and the vegetables with olives and herbs together in a clay pot soaked in water and put in a cold oven. Simmer for about 50 minutes at 200°C (approximately 375°F) top and bottom heat.
2.
Melt the butter in a pan and brown the potatoes.
3.
Rinse the frisee lettuce, spin dry, tear into pieces, stir in the vinegar and oil with salt and pepper and mix into the salad.
4.
Serve everything together.
