Herbed Chicken with Sauce

Name: Herbed Chicken with Sauce
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken legs; 0.333 cup white wine; 0.667 cup chicken stock; 2 sprigs fresh Tarragon (for garnish); 0.667 cup double cream; 2 tablespoons Tarragon (chopped); salt; freshly ground Black pepper; 0.5 cup red Rice (cooked according to packet instructions); 0.5 cup white Basmati rice (cooked according to packet instructions)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

6,7 / 10

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

626

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	626 kcal	(30 %)
Protein	52.21 g	(53 %)
Fat	30.21 g	(26 %)
Carbohydrates	27.73 g	(18 %)
Sugar added	0 g	(0 %)
Roughage	0.4 g	(1 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	180.81 mg	(22,601 %)
Vitamin D	0.84 μg	(4 %)
Vitamin E	0.73 mg	(6 %)
Vitamin B₁	0.24 mg	(24 %)
Vitamin B₂	0.47 mg	(43 %)
Niacin	22.41 mg	(187 %)
Vitamin B₆	0.9 mg	(64 %)
Folate	14.02 μg	(5 %)
Pantothenic acid	2.71 mg	(45 %)
Biotin	0.76 μg	(2 %)
Vitamin B₁₂	0.84 μg	(28 %)
Vitamin C	0.24 mg	(0 %)
Potassium	662.95 mg	(17 %)
Calcium	72.81 mg	(7 %)
Magnesium	62.37 mg	(21 %)
Iron	2.38 mg	(16 %)
Iodine	6 μg	(3 %)
Zinc	4.5 mg	(56 %)
Saturated fatty acids	13.48 g
Cholesterol	299.94 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

Basmati rice

Ingredients

for

servings

Ingredients: 4
Chicken legs; 0.333 cup
white wine; ⅔ cup
chicken stock; 2 sprigs
fresh Tarragon (for garnish); ⅔ cup
double cream; 2 tablespoons
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)

print shopping list

Preparation steps

Pre heat the oven to 180°C | 350F | gas 4.

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

Bake for 30-40 mins until cooked through and no longer pink.

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.

Stir in the cream, and bring back to the boil. Allow the sauce to reduce a little and then remove the sprigs of tarragon.

Add the fresh chopped tarragon and adjust the seasoning to taste. Keep warm to one side.

To serve, spoon the sauce over the chicken legs and accompany with a mixture of red and white rice.