Chicken with Mushroom-wine Sauce
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
958
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 958 cal. | (46 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,293 mg | (32 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 31.9 g | |||
| Uric acid | 437 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Roasted Chicken
- 150 grams shallots
- 2 garlic cloves
- ½ bunch Tarragon
- 80 grams butter
- 2 Tbsps chopped parsley
- ½ l Riesling
- 200 grams button Mushroom
- 200 grams Sour cream
- salt
- peppers
Preparation steps
1.
Cut the chicken in eight parts, being sure to trim the wingtips. Rinse the chicken pieces and pat dry. Peel the shallots and cut into quarters. Peel the garlic and chop finely. Season the chicken with salt and pepper. Heat half of the butter in a pan and fry the chicken pieces, turning to cook on all sides. Add the shallots, garlic and chopped herbs. Reserve some tarragon leaves for garnish.
2.
Add the wine and simmer everything covered with a lid for 25 minutes. Clean and trim the mushrooms, slice thinly and fry in the remaining butter. Bring the chicken and sauce back to a boil over high heat and then simmer uncovered for 10 minutes. Stir in the sour cream and mushrooms and garnish with the remaining tarragon leaves.
