Rosemary Chicken with Eggplant Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 8,984 cal. | (428 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 308 g | (205 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 52 mg | (433 %) | ||
| Vitamin B₆ | 4.1 mg | (293 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 27.7 mg | (462 %) | ||
| Biotin | 135.3 μg | (301 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 301 mg | (317 %) | ||
| Potassium | 12,323 mg | (308 %) | ||
| Calcium | 1,200 mg | (120 %) | ||
| Magnesium | 1,228 mg | (409 %) | ||
| Iron | 110.2 mg | (735 %) | ||
| Iodine | 1,254 μg | (627 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 497 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 79 g |
Ingredients
- For the rosemary chicken
- 1 chicken (oven-ready, 1.4 kg)
- salt
- peppers (freshly ground)
- sweet ground paprika
- vegetable oil (for the pan)
- 4 Tbsps olive oil
- 3 sprigs rosemary
- For the vegetables
- 2 Eggplant
- 1 yellow Bell pepper
- 2 onions
- 1 garlic clove
- 2 Tomatoes
- 50 liters dry Red wine
- 50 milliliters Vegetable broth
- 1 bay leaf
- ½ tsp freshly chopped thyme
- ½ tsp freshly chopped oregano
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Wash the chicken, pat dry, divide into 8 parts, and season with salt, pepper and paprika. Place on an oiled baking sheet and drizzle with olive oil. Wash the rosemary, shake dry, remove the leaves and spread on the chicken pieces. Bake in the oven until golden brown 25-30 minutes. Meanwhile rinse the eggplant, brush, cut into bite-sized cubes and sprinkle with salt. let stand for 10 minutes. Rinse the peppers, cut in half, remove seeds and dice into small pieces.
Peel the onions and garlic and chop finely. Blanch the tomatoes, peel, quarter, remove the core and dice. Heat the remaining olive oil and sweat the onions and garlic until translucent. Add the eggplant and peppers to the onions. Sauté briefly, stir in the tomatoes and deglaze with the wine and the broth. Add the spices and herbs, season with salt and pepper, and let simmer for 5-10 minutes over medium heat. Season the vegetables to taste, if necessary. Divide onto preheated plates and serve with the rosemary chicken.
