Roasted Hen with Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 30.1 mg | (251 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 1,166 mg | (29 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 26 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 prepared Roasted Chicken (about 1.5 kg)
- 1 tsp salt
- peppers
- 100 grams onions
- 2 garlic cloves
- 30 grams clarified butter
- 40 grams Tomato paste
- 2 Tbsps sweet ground paprika
- 10 grams Pastry flour
- 250 milliliters chicken stock
- 1 pc organic Lemon peel
- 400 grams Bell pepper (red and green)
- 100 grams acid Whipped cream
- 1 Tbsp chopped parsley
Preparation steps
Rinse hen under cold running water inside and out, pat dry, then divide into 6 parts. Season with salt and pepper. Peel onion and garlic and finely chop. Heat clarified butter in a pan and fry hen over medium heat on all sides until skin is golden yellow, about 5 minutes. Remove and set aside.
Fry onions and garlic in butter until translucent. Stir in tomato paste, paprika and flour briefly, for just a few seconds. Gradually pour in chicken stock and stir until sauce is smooth. Add lemon zest. Place meat in sauce, bring to a boil again and cover.
Simmer over low heat for 25–30 minutes. Cut peppers in half. Remove stems, seeds and ribs and cut flesh into 1 cm (approximately 1/2-inch) cubes. Add to pot for final 20 minutes cook time. Arrange meat on a preheated platter and keep warm. Remove lemon zest from sauce.
Stir in sour cream until smooth and heat. Sauce must not boil. Season to taste. Serve the hen with sauce on top or on the side. Before serving, sprinkle with parsley. Serve with tagliatelle.
