Fried Chicken with Peppers and Capers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 241 mg | (254 %) | ||
| Potassium | 1,243 mg | (31 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 4 shallots
- 2 Chicken legs
- 4 Chicken breasts (with skin)
- salt
- peppers (freshly ground)
- 4 Tbsps olive oil
- 4 garlic cloves
- 250 milliliters dry white wine
- 4 fresh bay leaves
- 100 grams caperberry
- ½ bunch flatleaf parsley
Preparation steps
Rinse the peppers, cut into quarters and then cut the quarters crosswise. Peel and quarter the shallots.
Peel the garlic.
Risne the chicken legs and breasts, pat dry, cut at the elbows into 2 pieces. Season with salt and pepper.
In a large roasting pan, heat the oil and fry the meat over high heat until golden brown on all sides. Add the peppers and garlic and fry briefly. Season with salt and pepper. Deglaze with white wine. Add the bay leaves. Move the roasting pan into the preheated oven (180°C) (approximately 350°F) and cook about 35 minutes. Pour some of the liquid over the meat from time to time to keep it moist..
Drain the capers.
Rinse the parsley, shake dry and chop coarsely. Mix the capers and the parsley and season both with salt and pepper.
Serve the chicken and peppers with the capers and parsley, as desired with white bread.
