Chicken with Vegetables and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 945 cal. | (45 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 36.2 mg | (302 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 2,107 mg | (53 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 Red onions
- 2 garlic cloves
- 8 Tomatoes
- 1 tsp dried thyme
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 8 Chicken legs
- 200 milliliters chicken stock
- 200 milliliters dry white wine
- 1 generous pinch Saffron (ground)
- 800 grams starchy potatoes
- 40 grams butter
- 200 milliliters milk
- Nutmeg
- 2 Tbsps freshly chopped parsley
Preparation steps
Peel onions and cut into wedges. Peel garlic and cut into slices. Rinse tomatoes, halve or quarter, depending on size, and arrange in a baking pan together with onions and garlic. Sprinke with thyme and season with salt and pepper. Drizzle with 1 tablespoon of oil.
Rinse chicken and pat dry. Season with salt and pepper and drizzle with remaining oil. Add to vegetables and bake in preheated oven at 200°C (approximately 400°F) for about 35 minutes. Combine broth with wine and saffron, add to the pan every 10 minutes. Baste chicken with cooking juices often.
Scrub potatoes and steam for about 30 minutes. Peel and press through the ricer. Add butter and hot milk and mix until creamy, season with salt and nutmeg.
Season sauce with salt and pepper and arrange with vegetables, chicken and potato purée in deep plates. Sprinkle with parsley and serve.
