Hunter's Stew
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 43.2 mg | (360 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,011 mg | (25 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 486 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ⅓ cup Bacon (sliced)
- 1 chicken (approx. 1.2 kg, cut into eight pieces)
- 6 shallots (roughly chopped)
- ⅞ cup chicken stock
- ⅞ cup dry Red wine
- 2 cloves garlic cloves
- 2 bay leaves
- 2 sprigs thyme
- 4 Juniper Berry
- 2 ½ cups Chanterelle
- 2 Tbsps butter
- 2 Tbsps parsley (roughly chopped)
Preparation steps
1.
Gently fry the bacon in a pan and then set aside.
2.
Fry the chicken in the same pan on a high heat and then set aside.
3.
Fry the shallots quickly and deglaze the pan with the stock and the wine. Add the garlic, spices and the bacon and season with salt and ground black pepper.
4.
Return the chicken to the pan, cover with a lid and braised for around 40 minutes.
5.
Take the chicken out of the pan, remove the meat from the bones and cut into bite-sized pieces.
6.
Fry the mushrooms in hot butter for 3-4 minutes. Place in the pan along with the chicken and steep for around 5 minutes.
7.
Season to taste, sprinkle with the parsley and serve with fresh baguette.
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