Juicy Chicken Legs with Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the chicken
- 1 onion
- 1 carrot
- 150 grams Celery root
- 1 garlic clove
- 1 bay leaf
- 1 sprig rosemary
- 4 Chicken legs
- For the sauce
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 150 milliliters dry white wine
- 1 handful freshly chopped Fresh herbs (such as chervil and parsley)
- 100 grams Crème fraiche
- 2 Tbsps chopped almonds
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
Preparation steps
Peel and dice onion, carrot, celery and garlic. Combine diced vegetables in a pot with about 1.5 liters (approximately 6 1/3 cups) water, bay leaf, and rosemary.
Rinse chicken legs, pat dry and remove skin. Add chicken to pot, reduce heat and poach about 40 minutes in barely simmering water.
For the sauce: Peel and finely dice onion and garlic. In a pan, cook onion and garlic in melted butter until translucent. Stir in flour and pour in wine. Remove some of the chicken poaching broth (about 200 ml or approximately 1 scant cup) and add to pan. Simmer until sauce is slightly thickened, about 10 minutes. Remove pan from the heat, mix in herbs, crème fraîche and almonds and season with lemon juice, salt, and pepper.
Remove chicken from poaching liquid and drain. Place chicken on a platter and top with some of the sauce. Serve the rest of the sauce on the side. Garnish chicken with lemon slices and chervil.
