Oven Roasted Poularde with Tomatoes
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
852
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 852 cal. | (41 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 26.7 g | |||
| Uric acid | 417 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Roasted Chicken (about 1.8 kg)
- salt
- freshly ground peppers
- 1 Tbsp sweet ground paprika
- 1 garlic clove (pressed)
- ½ bunch thyme
- 30 grams butter
- 200 milliliters Vermouth
- 400 grams Tomatoes
- 150 grams Whipped cream
Preparation steps
1.
Divide the poularde into 8 pieces, season with salt and pepper and rub with pepper and garlic. Blanch the tomatoes for a few seconds, peel, quarter and remove seeds and cut into small cubes. Melt the butter in a roasting pan. Sear the meat on all sides. Add the thyme leaves, stems and tomato.
2.
Top with vermouth. Bake in an oven preheated to 180°C (approximately 350°F top and bottom heat about 35 minutes, basting occasionally with pan drippings. Increase the oven temperature to 220°C (approximately 425°F), pour in the cream and cook another 5-10 minutes until browned. Season sauce and serve with baguette.
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