Stuffed Chicken with Grapes and Raisins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 996 cal. | (47 %) | ||
| Protein | 120 g | (122 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 76.2 mg | (635 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,918 mg | (48 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 957 mg | |||
| Cholesterol | 319 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 100 grams raisins
- 700 milliliters dry white wine
- 400 grams seedless Grape (red and green)
- 1 onion
- 1 garlic clove
- 2 sprigs rosemary
- 4 Tbsps vegetable oil
- 2 chicken (each about 800 grams)
- salt
- freshly ground peppers
- 6 slices Bacon
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Place the raisins in 150 ml (approximately 1/2 cup) of white wine and let soak. Rinse 2/3 of the grapes, drain and cut in half.
Peel onion and 3 cloves of garlic and chop finely. Rinse the rosemary, shake dry and pluck the needles.
In a pan, heat 2 tablespoons oil. Sauté chopped garlic and onion for 1-2 minutes and add the grapes and raisins. Cook briefly, then remove from heat.
Rinse the chicken, pat dry and season inside and out with salt, pepper and the rosemary. Stuff cavities with grape mixture. Tie the chicken with kitchen twine, wrap each with 3 slices of bacon and cook until golden brown on all sides in a hot roasting pan with the remaining oil.
Cut the rest of the garlic head half and add to pan. Cook until lightly browned, then pour in the remaining white wine. Cook in preheated oven for about 1 hour. Cut each chicken in half and serve with the remaining grapes.
