Braised Chicken in White Wine, Tomato-Cream Sauce
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
431
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.9 mg | (324 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 473 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (ready to cook, about 1.4 kg)
- salt
- freshly ground peppers
- 200 grams (approximately 7 ounces) Cherry tomatoes
- 4 Tbsps black, pitted Olives
- 1 sprig rosemary
- 2 sprigs thyme
- 2 garlic cloves
- 2 Tbsps olive oil
- 100 milliliters (approximately 3 1/2 ounces) dry white wine
- 100 milliliters (approximately 3 1/2 ounces) chicken stock
- 75 milliliters (approximately 2 1/2 ounces) Whipped cream (at least 30% fat content)
Preparation steps
1.
Rinse the chicken, cut into 8 pieces, and season with salt and pepper. Rinse the tomatoes and drain the olives. Rinse the rosemary and thyme, shake dry and finely chop the leaves and needles.
2.
Peel and press the garlic through a garlic press. In a broiler proof pan heat the oil and saute the chicken pieces until golden brown. Add the olives, garlic, herbs and tomato, sauté briefly and deglaze with the wine, the stock and the cream.
3.
Season with salt and pepper, cover and cook over medium heat for 20-25 minutes. Meanwhile preheat the broiler. Uncover and broil until the chicken is golden brown. Serve immediately.
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