Braised chicken with mixed vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Broiler chicken
1.9 kg
Table salt
10.0 g
Ground white pepper
0.75 g
Sunflower oil
0.15 l
Garlic, bulb
1.0 ud
Onion
0.15 kg
Tomato
0.05 kg
Carrots
0.025 kg
White wine
0.05 l
Plain flour
0.024 kg
Potatoes
0.3 kg
Frozen peas
0.1 kg
Carrots
0.15 kg
Runner beans
0.1 kg
Natural mushrooms
0.1 kg
Margarine
0.05 kg
Poultry stock
0.6 l
Green leek
0.24 ud
Poultry carcasse
0.12 kg
Water
0.6 l
Powdered vegetable stock
0.04 kg
Elaboration
The following dishes are necessary for this recipe:
- Prepare a poultry stock.
For the vegetables:
- Peel and chop the carrot into cubes. Steam or cook English style.
- Peel the green beans and cut into a diamond shape. Steam or cook English style.
- Clean and cut the mushrooms into quarters and then sauté.
For braising the chicken:
- Cut the garlic into slices, the onion into paysanne, the carrot into thin half-moons and the tomato into quarters. Sauté the vegetables starting with the hardest first.
- Add salt and pepper and grease the chicken, then place in the oven at 200 ºC with the breasts facing upwards.
- Once browned, add the sautéed vegetables, white wine and stock without completely covering the chicken. Turn over, lower the oven temperature to 180ºC and leave to cook.
- Ration the chicken (two thighs and two breasts).
For the sauce:
- Strain the leftover juice and separate the vegetables with a Chinese colander.
- Add flour (40 g/l) to the vegetables, leave to cook and then add the juice. Lastly, add the poultry stock.
- Let boil, blend and strain with a Chinese colander. Add some salt.
HOW TO SERVE
- Sauté the chicken and heat up.
- Heap up the vegetables.
- Place the chicken on a plate, pour sauce over the top and then place the vegetables on the side.
Nutritional information (1 portion)
Energy
963.84
kcal
Carbohydrates
29.63
g
Proteins
60.52
g
Lipids
65.26
g
Fiber
7.86
g
Saturates
13.26
g
Monounsaturated fatty acids
21.91
g
Polyunsaturated fatty acids
26.98
g
Cholesterol
304.25
mg
Calcium
171.03
mg
Iron
5.81
mg
Zinc
3.52
mg
Vitamin A
600.54
ug
Vitamin C
45.97
g
Folic acid
150.0
ug
Salt (Sodium)
5583.1
mg
Sugars
12.42
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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