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
Green leek
0.343 ud
Poultry carcasse
0.171 kg
Water
0.857 l
Powdered vegetable stock
0.057 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
1003.92
kcal
Carbohydrates
55.25
g
Proteins
67.16
g
Lipids
52.66
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)
7803.39
mg
Sugars
42.35
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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