Roasted Chicken with Apples and Calvados Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.6 mg | (330 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 491 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 chicken (about 1.4 kg oven-ready)
- salt
- freshly ground peppers
- 2 Apple (such as Boskop)
- 1 Tbsp lemon juice
- 1 shallot
- 2 Tbsps vegetable oil
- 250 milliliters chicken stock
- 50 milliliters Calvados
- 80 milliliters Whipped cream
- 1 tsp black peppercorns
Preparation steps
Rinse the chicken, pat dry, and divide into 8 parts. Season to taste with salt and pepper.
Rinse and quarter the apples. Remove the cores and cut into slices. Drizzle the apples immediately with lemon juice. Peel and finely dice the shallot.
Preheat the oven to 180°C (approximately 350°F).
Heat the vegetable oil in a roasting pan. Brown the chicken all around, then remove from the pan. Add the apple and shallot, sauté, then return the chicken to the pan. Add the stock and calvados, season to taste with salt and pepper, and black in the oven for 30 minutes.
Remove the pan from the oven, and remove the chicken from the pan. Keep the chicken warm. Strain the sauce in the pan, then add the cream and peppercorns. Bring to a boil, reduce the heat, and simmer until thickened. Arrange the chicken on plates with the apples, drizzle with the sauce, and serve.
