Chicken with Potatoes and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 52.6 μg | (88 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,310 mg | (33 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams green Asparagus
- 250 grams white Asparagus
- salt
- ½ tsp sugar
- 500 grams small, waxy potatoes
- 4 Chicken breasts each 140 g (with skin)
- peppers
- 4 Tbsps vegetable oil
- 150 milliliters dry white wine
- 3 Tbsps butter
- 2 Tbsps finely chopped Chervil
- Red pepper flakes
Preparation steps
Remove the bottom third of the green asparagus and peel. Peel the white asparagus entirely. Cut off woody ends and add the sections with the peels in a pot. Pour about 1 liter (approximately 4 1/4 cups) of water and simmer gently for about 20 minutes. Strain through a sieve and pour back into the pot. Add 1 teaspoon salt and sugar and bring to a boil. Boil shoots to a light bite. The white asparagus will take about 20 minutes, the green about 10 minutes. Lift from the liquid, rinse in cold water and cut diagonally into 3-4 cm (approximately 1 1/4 to 1 1/2 inches) long pieces.
Rinse the potatoes thoroughly and cook in boiling salted water about 20 minutes, then leave to cool.
Preheat the oven to 120°C (approximately 250°F).
Rinse the chicken breasts, pat dry and season with salt and pepper. Cook on the skin side in a hot frying pan for 3-4 minutes in 2 tablespoons oil until golden brown. Turn and cook briefly on the flesh side. Remove from the pan and cook on the oven rack until done, about 20 minutes (with a drip pan underneath).
Halve the potatoes lengthwise and cook slowly for about 10 minutes until golden brown in a hot pan in the remaining oil. Season with salt and pepper.
For the sauce, let simmer 200 ml (approximately 7/8 cup) of asparagus liquid with the wine to reduce by about half. Add 2 tablespoons butter and mix until slightly creamy. Add the herbs and season with red pepper and salt.
Swirl the asparagus in the remaining butter in a pan until hot and season with salt.
Take the chicken breasts from the oven, let rest briefly and cut in half. Distribute with the asparagus on plates, put the potatoes alongside and serve drizzled with the sauce.
