French-Style Braised Chicken
(Percentage of daily recommendation)
|Calorie||584 kcal||(28 %)|
|Protein||61 g||(62 %)|
|Fat||33 g||(28 %)|
|Carbohydrates||7 g||(5 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.5 g||(5 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.8 mg||(7 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.5 mg||(45 %)|
|Niacin||26.3 mg||(219 %)|
|Vitamin B₆||1.3 mg||(93 %)|
|Folate||18 μg||(6 %)|
|Pantothenic acid||2.1 mg||(35 %)|
|Biotin||6.5 μg||(14 %)|
|Vitamin B₁₂||0.5 μg||(17 %)|
|Vitamin C||2 mg||(2 %)|
|Potassium||666 mg||(17 %)|
|Calcium||70 mg||(7 %)|
|Magnesium||77 mg||(26 %)|
|Iron||2.3 mg||(15 %)|
|Iodine||26 μg||(13 %)|
|Zinc||2.4 mg||(30 %)|
|Saturated fatty acids||8 g|
|Uric acid||369 mg|
Rinse the chicken and pat dry. Use a sharp knife to separate the legs and wings from the chicken body.
Cut through the joint to separate the drumsticks from the thighs.
Use kitchen shears to cut through the backbone to separate the breasts. Then cut each breast in half crosswise.
Peel the onions and garlic and finely chop. Season the chicken with salt and pepper.
Heat oil in a large pot over medium heat. Dredge the chicken in flour, then tap off excess flour.
Cook the chicken pieces in hot oil until browned on all sides, then remove from pan. Add the onions and garlic to the pan and sauté until translucent, stirring frequently, about 3 minutes.
Stir in the vermouth and stock and bring to a boil. Return the wing and leg pieces to the pot and simmer until cooked through, covered, about 15 minutes, turning chicken pieces 2 times.
Return remaining chicken pieces to the pan and simmer, covered, until cooked through, about 15 minutes more.
Pour in the soy creamer, bring to a boil and cook until thickened, about 10 minutes more.
Rinse the tarragon, shake dry, pluck leaves and finely chop.
Stir in mustard and tarragon and cook, stirring, until heated through, about 1 minute, then season with salt and pepper and serve immediately.