Chicken with Potatoes
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
591
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 32.89 g | (34 %) | ||
| Fat | 25.59 g | (22 %) | ||
| Carbohydrates | 47.73 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.59 g | (29 %) |
more nutritional values
| Vitamin A | 3,919.96 mg | (489,995 %) | ||
| Vitamin D | 0.64 μg | (3 %) | ||
| Vitamin E | 1.46 mg | (12 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 13.46 mg | (112 %) | ||
| Vitamin B₆ | 1.01 mg | (72 %) | ||
| Folate | 51.23 μg | (17 %) | ||
| Pantothenic acid | 3.01 mg | (50 %) | ||
| Biotin | 0.71 μg | (2 %) | ||
| Vitamin B₁₂ | 0.57 μg | (19 %) | ||
| Vitamin C | 9.86 mg | (10 %) | ||
| Potassium | 1,172.16 mg | (29 %) | ||
| Calcium | 144.95 mg | (14 %) | ||
| Magnesium | 103.71 mg | (35 %) | ||
| Iron | 3.61 mg | (24 %) | ||
| Iodine | 8.12 μg | (4 %) | ||
| Zinc | 3.38 mg | (42 %) | ||
| Saturated fatty acids | 12.48 g | |||
| Cholesterol | 212.81 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken thigh
- 2 packets frozen Mixed Vegetables (Leipzig style)
- 1 bunch mixed Fresh herbs
- ¼ l white wine
- 200 milliliters Whipped cream
- freshly ground black peppers
- salt
- butter
- vegetable oil
- 750 grams Sweet potato
Preparation steps
1.
Rinse herbs, shake dry and chop. Rinse and pat dry chicken thighs. Heat butter and oil in an ovenproof pan and brown chicken thighs on all sides. Place into preheated oven at 180°C (approximately 350°F) and bake for about 25 minutes.
2.
Peel potatoes and cook in salted water for about 25 minutes.
3.
Heat oil in a pan and saute mixed vegetables with a little butter until al dente. Remove from the pan and keep warm.
4.
Remove chicken legs from the oven and pan, keep warm. Deglaze meat juices with white wine and reduce by half. Add cream and half of herbs, season with salt and pepper.
5.
Add remaining herbs to vegetables. Arrange chicken and vegetables on plates and drizzle with sauce. Serve with boiled potatoes, if desired.
