Wine-Braised Chicken with Peppers
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
580
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.3 mg | (344 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,164 mg | (29 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 515 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 chicken (1.2 kg)
- 2 onions
- 2 garlic cloves
- 2 Bell pepper
- 150 grams Cherry tomatoes
- 1 chili pepper
- 150 grams Chorizo
- 4 sprigs thyme
- 200 milliliters dry white wine
- 2 Tbsps olive oil
- Sea salt
- freshly ground peppers
- Fat (for the baking dish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) Grease a 9 x 13-inch baking dish.
2.
Rinse the chicken, pat dry and cut into 6-8 pieces. If you like, remove the skin. Place chicken in the baking dish. Peel the onions and cut into strips. Peel and coarsely chop the garlic. Rinse the bell peppers, cut in half, remove seeds and ribs and cut into strips. Rinse and halve the tomatoes. Rinse chile pepper, remove seeds and chop. Spread the vegetables over the chicken. Roll the chorizo in the thyme and add to the dish. Add the wine and drizzle with the oil. Season with salt and pepper and bake until the chicken is cooked through, 30 to 45 minutes. If the dish is getting dry, add a little water. Serve with bread, if desired.
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