Chicken with Mushroom Sauce
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
933
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 933 cal. | (44 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 47 mg | (392 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 2,070 mg | (52 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 26.4 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup Dried Morel
- 1 chicken (approx. 1.4 kg)
- 2 Tbsps olive oil
- 1.333 cups white wine (muscatel)
- 4 garlic cloves
- 1 stick Celery (roughly chopped, leaves saved for garnish)
- 6 sprigs thyme
- ⅜ cup cream (at least 30% fat)
- 2 Tbsps Crème fraiche
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°C, gas 5.
2.
Soften the morels in lukewarm water for approx. 1 hour. Turn out onto filter paper and catch the water. Re-wash the morels and chopped half of them.
3.
Season the chicken with salt and ground black pepper in the inside and outside and fry in a roasting tin in hot oil. Add a little wine.
4.
Place the garlic and celery around the chicken and roast for approx. 30 minutes with the breast down on the thyme sprigs.
5.
Place the potato slices in four small ramekins greased with butter.
6.
Mix the cream with the garlic and bring to a boil. Season well with salt, ground black pepper and nutmeg. Pour over the potatoes so that they are just covered. Sprinkle with cheese and bake for approx. 40 minutes until golden brown.
7.
Turn the chicken over, season with salt and pepper and roast for another 30 minutes. If necessary occasionally add more wine.
8.
Remove the chicken from the roasting tin, cover with tin foil and allow to rest. Sieve the gravy, add some of the morel water and stir in the cream. Add the morels to the sauce and simmer for 3-4 minutes. Stir in the creme fraiche and season with salt and ground black pepper.
9.
Carve the chicken and serve on plates with the morel sauce. Garnish with celery leaves and serve with the potatoes au gratin.
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