Chicken Stew with Beer Sauce
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
722
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 722 cal. | (34 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 49.2 mg | (410 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,263 mg | (32 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 594 mg | |||
| Cholesterol | 266 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 4 Chicken breasts (each around 120 grams) (approximately 4 ounces)
- 8 shallots
- 100 grams smoked Pancetta
- 100 grams button Mushroom
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 500 milliliters Dark beer
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Rinse the chicken and pat dry. Cut the breasts in half. Peel the shallots and cut in half. Dice the bacon. Wipe the mushrooms with a damp cloth and cut in half.
2.
Season the chicken with salt and pepper. Heat the oil in a large roasting pan and sear the chicken on all sides. Remove from the pan. Add the bacon and shallots and sauté briefly. Add the mushrooms and sauté for 1-2 minutes, until browned. Deglaze the pan with beer then return the chicken legs to the pan, cover and simmer for about 15 minutes, basting occasionally. Add the chicken breasts and simmer for about 15 minutes.
3.
Skim the fat from the sauce. Add a little cornstarch slurry to thicken, if desired. Season with salt and pepper.
4.
Serve sprinkled with parsley.
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