Red Wine Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 21.25 g | (22 %) | ||
| Fat | 25.86 g | (22 %) | ||
| Carbohydrates | 41.01 g | (27 %) | ||
| Sugar added | 9.43 g | (38 %) | ||
| Roughage | 6.47 g | (22 %) |
| Vitamin A | 954.81 mg | (119,351 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 2.85 mg | (24 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 6.17 mg | (51 %) | ||
| Vitamin B₆ | 0.68 mg | (49 %) | ||
| Folate | 54.94 μg | (18 %) | ||
| Pantothenic acid | 0.65 mg | (11 %) | ||
| Biotin | 4.22 μg | (9 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 125.95 mg | (133 %) | ||
| Potassium | 814.09 mg | (20 %) | ||
| Calcium | 158.46 mg | (16 %) | ||
| Magnesium | 57.93 mg | (19 %) | ||
| Iron | 3.48 mg | (23 %) | ||
| Zinc | 0.91 mg | (11 %) | ||
| Saturated fatty acids | 4.57 g | |||
| Cholesterol | 46.77 mg |
Ingredients
- Ingredients
- 1 small Red cabbage
- 2 shallots
- 2 carrots
- 3 stalks Celery
- 3 large garlic cloves
- 1 handful Fresh herbs (such as parsley, thyme)
- 1 chicken (about 1.2 kg)
- 4 Tbsps Pastry flour
- 4 Tbsps Canola oil
- 100 grams Bacon
- 300 milliliters dry Red wine
- 250 milliliters Chicken broth
- 3 Tbsps balsamic vinegar
- 1 bay leaf
- 3 Tbsps brown sugar
- salt
- freshly ground peppers
Preparation steps
Pluck outer leaves from cabbage, cut into quarters, remove stalk and cut into wedge-shaped pieces. Peel shallots and finely chop. Peel carrots, rinse and peel celery and dice both into small cubes. Peel garlic and cut in half. Rinse herbs and shake dry. Rinse chicken and cut into 8 pieces using poultry shears. Dredge in flour and heat oil in a large pot. Add chicken in portions, frying 2-3 pieces at a time until all pieces are cooked. Remove and place aside.
Add bacon to same frying pan and cook. Remove and place aside. Add carrots, celery and garlic to pan and saute for about 5 minutes. Add chicken and bacon again along with cabbage and herbs. Pour in wine and broth. Add vinegar and bay leaf. Sprinkle with sugar and cover. Simmer for about 50 minutes over low heat. Season with salt and pepper and serve with baguettes if desired.
