Herbed Chicken with Sauce
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
482
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 0.333 cup white wine
- ⅔ cup chicken stock
- 2 sprigs fresh Tarragon (for garnish)
- ⅔ cup double cream
- 2 Tbsps Tarragon (chopped)
- salt
- freshly ground Black pepper
- ½ cup red Rice (cooked according to packet instructions)
- ½ cup white Basmati rice (cooked according to packet instructions)
Preparation steps
1.
Pre heat the oven to 180°C | 350F | gas 4.
2.
Place chicken legs on a baking tray. Sprinkle salt over the chicken legs and rub, making sure both sides are covered. Sprinkle with freshly ground black pepper
3.
Bake for 30-40 mins until cooked through and no longer pink.
4.
Meanwhile, prepare the tarragon sauce by placing the stock, wine and the sprigs of tarragon in a saucepan and bringing to the boil. Reduce the liquid by approximately a third.
5.
Stir in the cream, and bring back to the boil. Allow the sauce to reduce a little and then remove the sprigs of tarragon.
6.
Add the fresh chopped tarragon and adjust the seasoning to taste. Keep warm to one side.
7.
To serve, spoon the sauce over the chicken legs and accompany with a mixture of red and white rice.
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