Roast Chicken with Bell Peppers and Peperoncini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 922 cal. | (44 %) | ||
| Protein | 115.84 g | (118 %) | ||
| Fat | 39.01 g | (34 %) | ||
| Carbohydrates | 15.35 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.99 g | (13 %) |
| Vitamin A | 131.42 mg | (16,428 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.87 mg | (7 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.73 mg | (66 %) | ||
| Niacin | 58.95 mg | (491 %) | ||
| Vitamin B₆ | 2.24 mg | (160 %) | ||
| Folate | 49.27 μg | (16 %) | ||
| Pantothenic acid | 4.64 mg | (77 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 1.32 μg | (44 %) | ||
| Vitamin C | 101.67 mg | (107 %) | ||
| Potassium | 1,385.39 mg | (35 %) | ||
| Calcium | 106.67 mg | (11 %) | ||
| Magnesium | 119.11 mg | (40 %) | ||
| Iron | 6.83 mg | (46 %) | ||
| Iodine | 2.69 μg | (1 %) | ||
| Zinc | 7.28 mg | (91 %) | ||
| Saturated fatty acids | 10.85 g | |||
| Cholesterol | 349.15 mg |
Ingredients
- Ingredients
- 1 Roasted Chicken (1.2 kg)
- 1 Tbsp butter
- 1 Tbsp olive oil (to fry)
- salt
- freshly ground peppers
- ¼ tsp ground Cardamom
- Mustard seed (¼ teaspoon, crushed)
- Cumin (¼ teaspoon, crushed)
- 2 onions
- 1 garlic clove
- 250 milliliters Chicken broth
- 125 milliliters dry white wine
- 4 Bell pepper (different colored)
- 1 Pepperoncini
- 80 grams black Olives
Preparation steps
Rinse the whole roaster chicken under cold water, pat dry with paper towels, cut into 8 pieces, and season with salt and pepper. Rub the chicken pieces with cardamom, cumin and mustard.
Peel the onions and cut into wedges.
Peel the garlic and mash.
Rinse the bell peppers and peperoncini, trim, remove seeds and cut crosswise into rings.
Heat olive oil and butter in a pan and fry the chicken pieces in it from all sides. Remove the chicken pieces from the pan and keep warm.
Place the fried chicken pieces, bell peppers, peperoncini, onion, garlic and olives in a greased roasting pan. Pour in the chicken broth and white wine, cover the roasting pan with the lid and bakein a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 40 minutes.
