Chicken with Potatoes

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(1 vote)
Chicken with Potatoes
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
591
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie591 kcal(28 %)
Protein32.89 g(34 %)
Fat25.59 g(22 %)
Carbohydrates47.73 g(32 %)
Sugar added0 g(0 %)
Roughage8.59 g(29 %)
Vitamin A3,919.96 mg(489,995 %)
Vitamin D0.64 μg(3 %)
Vitamin E1.46 mg(12 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.43 mg(39 %)
Niacin13.46 mg(112 %)
Vitamin B₆1.01 mg(72 %)
Folate51.23 μg(17 %)
Pantothenic acid3.01 mg(50 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C9.86 mg(10 %)
Potassium1,172.16 mg(29 %)
Calcium144.95 mg(14 %)
Magnesium103.71 mg(35 %)
Iron3.61 mg(24 %)
Iodine8.12 μg(4 %)
Zinc3.38 mg(42 %)
Saturated fatty acids12.48 g
Cholesterol212.81 mg

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
How healthy are the main ingredients?
Sweet potatoWhipped creamsalt

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.