Chicken stew seasoned with Txakolí wine
Allergens:
Ingredients for 5 portions
Calculate portions
Broiler chicken
2.143 kg
Table salt
14.286 g
Sunflower oil
0.071 l
Plain flour
0.054 kg
Txakoli
0.143 l
Poultry stock
0.857 l
Cream
0.071 l
Natural mushrooms
0.286 kg
Water
0.571 l
White wine
0.036 l
Sugar
0.107 kg
Pears
0.5 kg
Margarine
0.018 kg
Elaboration
For the chicken thigh: ragout
- Prepare the drumsticks from the chicken thighs.
- Make a poultry stock.
- Chop onion and leek into brunoise and then sauté.
- Add salt and flour to the drumsticks, then sauté and add the vegetables. Sprinkle a little flour and pour over some txakoli, then let reduce and add the stock without covering completely.
- Fillet and sauté the mushrooms and add them to the drumsticks when they are almost cooked, then add the reduced cream and season with salt.
For the cooked pears:
- Peel and remove the seeds from the pears.
- Cook the pears with water, sugar and wine.
- Once the pears are softened remove them and cut them into halves and then into fan shapes.
HOW TO SERVE
- Place the pears on a baking tray with some margarine and cook au gratin.
- Plate up the drumsticks, pour the sauce over the top and serve together with the pears.
Nutritional information (1 portion)
Energy
984.49
kcal
Carbohydrates
52.99
g
Proteins
65.94
g
Lipids
52.05
g
Fiber
15.19
g
Saturates
13.8
g
Monounsaturated fatty acids
19.13
g
Polyunsaturated fatty acids
15.93
g
Cholesterol
349.89
mg
Calcium
187.06
mg
Iron
6.24
mg
Zinc
3.9
mg
Vitamin A
252.64
ug
Vitamin C
39.58
g
Folic acid
173.78
ug
Salt (Sodium)
1377.1
mg
Sugars
41.53
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Milk
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Main course
- Salads
- Legumes
- Meats
- Pizzas, patty
- Bread and pastries
- Dessert
- Shellfish
- Ice creams and sorbets
- Birds
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Pasta
- Burguers
- Pastries
- Finger foods
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Tratamiento de la leche
- Denominación
- Additional culinary preparation
- Production site
- Curación
- Texture
- Coagulación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed