Chicken with Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,267 mg | (32 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 517 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse chicken, pat dry and cut into 8 pieces. Heat olive oil in a large roasting pan. Add chicken pieces and fry on all sides until crispy. Blanch tomatoes in boiling water, then rinse with cold water, peel and cut into large pieces. Rinse, trim and cut leek crosswise. Peel onion and cut into rings. Peel and slice garlic. Rinse, peel and cut carrots into sticks.
2.
Add onion to chicken pieces and fry briefly. Then add garlic, leeks, carrots and tomatoes. Add red wine and sprinkle with Herbes de Provence. Cover and simmer about 40 minutes. Strip rosemary needles and thyme leaves from stems and add to the pan. Remove lid and simmer until slightly reduced. Season with salt and pepper and serve.
