70 min
Type of dish: Birds, Pastas
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Broiler chicken 2.143 kg
Onion 0.143 kg
Garlic, bulb 0.714 ud
White wine 0.143 l
Brown stock 0.714 l
Onion 0.071 kg
Carrots 0.036 kg
Green leek 0.429 ud
Bones 0.214 kg
Red wine 0.036 l
Water 0.714 l
Spaghetti 0.214 kg
Grated cheese 0.143 kg
Ground white pepper 0.0 g
Dried oregano 0.0 g
Margarine 0.036 kg
Elaboration

The following dishes are necessary for this recipe:

  • Cut into quarters and each quarter into three pieces.
  • Chop the onion and garlic into brunoise and then sauté.
  • Chop the mushrooms into quarters and then sauté or stew.
  • Prepare a brown stock and some tomato sauce.
  • Flour the chicken and then sauté.
  • Add a little flour to the sautéed vegetables and then add the chicken. Add the red wine, tomato sauce and brown stock without completely covering the chicken and then leave to cook. Once the chicken is cooked, make sure that the bones can be easily removed and that the flavour and thickness are correct. Remove any excess fat.
  • Add the mushrooms.
  • Place the spaghetti on the side.
  • Note: take special care not to break the chicken as once tender it can easily break.
Nutritional information (1 portion)
Fiber 8.95 g
Saturates 14.69 g
Monounsaturated fatty acids 17.28 g
Polyunsaturated fatty acids 9.54 g
Cholesterol 379.65 mg
Calcium 587.02 mg
Iron 7.8 mg
Zinc 5.56 mg
Vitamin A 382.59 ug
Vitamin C 49.52 g
Folic acid 211.41 ug
Salt (Sodium) 677.09 mg
Sugars 13.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.