Gourmet Chicken with Herb Creams
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
726
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 818 mg | (20 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 348 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 4 Chicken legs
- 2 Tbsps olive oil
- 1 Tbsp thyme
- ½ lemon (juiced)
- ⅞ cup white wine
- For the mousse
- 2 medium Chicken breasts (skinned)
- 2 egg whites
- salt
- peppers
- 2 ½ cups double cream
- lemon zest (from 1 lemon)
- 3 Tbsps thyme (chopped)
Product recommendation
Mousse with tarragon and mushrooms
You could add tarragon in place of the thyme, but try adding very finely chopped cooked mushrooms as well to deepen the flavour.
Preparation steps
1.
Poach the chicken breasts for 15-18 minutes in a pan of barely simmering, lightly salted water. Once cooked, remove from the pan and leave to cool.
2.
Once cool, place in a food processor with a little seasoning and process until finely chopped. Then reduce the speed of the motor and add the egg whites one at a time until the mixture is thoroughly amalgamated. Press the mixture through a sieve with a wooden spoon into a bowl, then refrigerate for 2 hours.
3.
Preheat the oven to 190°C (170° fan) | 375F | gas 5
4.
Sit the chicken legs in a roasting tin, rub with oil, thyme and seasoning and a little lemon juice and roast in the oven for 40 minutes.
5.
Place the mousse bowl in another bowl filled with crushed ice and stir in the double cream with a wooden spoon until the mixture is completely smooth. Adjust the seasoning and stir in the zest and thyme leaves.
6.
Pour the mousse into a lightly greased mould and place in a roasting tin. Fill halfway up the sides of the mould with boiling water and bake in the oven for 20-25 minutes until set. Leave to cool for 10 minutes before turning out to serve.
7.
Set the roasting tin from the chicken legs on the heat and add the white wine, scraping with a wooden spoon to deglaze to make a sauce. Reduce until syrupy and season.
8.
Serve the chicken legs with the mousse alongside and the sauce spooned over.
