Garlic Chicken with Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 8.42 g | (9 %) | ||
| Fat | 28.64 g | (25 %) | ||
| Carbohydrates | 6.36 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.56 g | (2 %) |
| Vitamin A | 137.09 mg | (17,136 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 0.45 mg | (4 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 4.75 μg | (2 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Biotin | 0.36 μg | (1 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 10.08 mg | (11 %) | ||
| Potassium | 166.08 mg | (4 %) | ||
| Calcium | 46.18 mg | (5 %) | ||
| Magnesium | 17.96 mg | (6 %) | ||
| Iron | 1.04 mg | (7 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 0.43 mg | (5 %) | ||
| Saturated fatty acids | 10.58 g | |||
| Cholesterol | 63.28 mg |
Ingredients
- For the chicken
- olive oil (for roasting)
- 1 chicken (1,2 kg)
- 4 Tbsps olive oil
- 3 Tbsps lemon juice
- 5 sprigs thyme
- 1 garlic clove
- salt
- cayenne pepper
- For the sauce
- 3 garlic cloves
- 1 shallot
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 300 milliliters Chicken broth
- 100 milliliters Whipped cream
- salt
- peppers
- Nutmeg (freshly grated)
Preparation steps
Grease roasting pan with oil.
For the chicken: rinse chicken, pat dry and divide into 6-8 parts. Whisk oil with lemon juice. Rinse thyme, shake dry and pluck off leaves. Set 1 tablespoon aside, add remaining leaves to lemon oil. Halve garlic bulb horizontally. Remove cloves from one half and squeeze 2-3 cloves into oil mixture.Season mixture with salt and cayenne pepper, coat chicken pieces with oil mixture all around. Arrange chicken in a a roasting pan, add remaining garlic bulb and cloves and roast in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Turn over chicken occasionally and baste with cooking juices.
For the sauce: peel garlic and shallot, chop finely. Heat butter in a pan and saute shallot and garlic until soft, sprinkle with flour and make a light roux. Add wine, whisking, and simmer briefly. Add broth and simmer for about 5 minutes on low heat. Add cream and a little broth. Simmer down or add more broth to reach desired consistency. Season with salt, pepper and nutmeg.
Arrange chicken pieces with sauce on plates and sprinkle with remaining thyme. Serve.
