Roast Chicken Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,124 cal. | (54 %) | ||
| Protein | 116.53 g | (119 %) | ||
| Fat | 48.55 g | (42 %) | ||
| Carbohydrates | 25.53 g | (17 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 1.94 g | (6 %) |
| Vitamin A | 198.22 mg | (24,778 %) | ||
| Vitamin D | 0.05 μg | (0 %) | ||
| Vitamin E | 0.37 mg | (3 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.74 mg | (67 %) | ||
| Niacin | 59.16 mg | (493 %) | ||
| Vitamin B₆ | 2.06 mg | (147 %) | ||
| Folate | 34.59 μg | (12 %) | ||
| Pantothenic acid | 4.61 mg | (77 %) | ||
| Biotin | 0.47 μg | (1 %) | ||
| Vitamin B₁₂ | 1.39 μg | (46 %) | ||
| Vitamin C | 5.36 mg | (6 %) | ||
| Potassium | 1,343.06 mg | (34 %) | ||
| Calcium | 97.38 mg | (10 %) | ||
| Magnesium | 108.45 mg | (36 %) | ||
| Iron | 6.82 mg | (45 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 7.22 mg | (90 %) | ||
| Saturated fatty acids | 18.32 g | |||
| Cholesterol | 385.14 mg |
Ingredients
- Ingredients
- 1 Roasted Chicken (about 1.2 kg, ready to cook)
- salt
- freshly ground peppers
- 50 grams Bacon
- 12 shallots (200 grams)
- 30 grams clarified butter
- 4 centiliters Cognac
- 400 milliliters Riesling
- 2 sprigs fresh Tarragon
- 1 bay leaf
- 2 Tbsps butter
- 2 tsps sugar
- 300 grams green, small Grape (washed and picked)
- lemon juice
Preparation steps
Rinse the whole roaster chicken, pat dry, cut into 8 pieces and season with salt and pepper. Finely dice the bacon. Peel the shallots and cut in half lengthwise, if required.
Heat the clarified butter in a large frying pan and fry the chicken pieces in it. Transfer the fried chicken to a roasting pan.
In the same frying pan, fry the bacon and the shallots. Pour the cognac, ignite fire and burn down. Add the shallot mixture over the fried chicken in the roasting pan.
Deglaze the frying pan drippings with riesling, add tarragon leaves and bay leaf, boil, and add to the chicken.
Cover the roasting pan and cook in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 50 minutes.
Heat the butter in a frying pan and melt the sugar in it. Add the grapes and fry for 2-3 minutes with stirring. Season with lemon juice and add to the chicken at the end of cooking.
To serve, sprinkle with parsley.
