Grilled Tarragon Chicken
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
446
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,210 mg | (30 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 492 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (about 1.4 kg)
- salt
- freshly ground peppers
- 2 handfuls Tarragon
- 500 grams shallots
- 6 fresh garlic cloves
- 100 milliliters Madeira Wine
- 40 grams butter
- 200 milliliters chicken stock
Preparation steps
1.
Rinse the chicken and pat dry. Season inside with salt and pepper. Rinse the tarragon, shake dry and place about half in the chicken cavity. Truss with kitchen twine.
2.
Peel shallots and garlic and spread in a baking pan. Sprinkle with the remaining tarragon and pour in Madeira wine. Melt the butter, season with salt and pepper and brush over the chicken. Place breast-side upwards on the vegetables and cook on the preheated grill for about 1 hour with the lid closed. Brush chicken occasionally with the remaining butter, then baste with pan drippings. Add stock as required. Before serving, season to taste and remove the kitchen twine.
3.
Serve with a tomato salad, if desired.
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