Chicken in Grape-mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 12.11 g | (12 %) | ||
| Fat | 24.52 g | (21 %) | ||
| Carbohydrates | 26.85 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.37 g | (11 %) |
| Vitamin A | 244.5 mg | (30,563 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 0.61 mg | (5 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 4.91 mg | (41 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 11.36 μg | (4 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 2.17 μg | (5 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 10.61 mg | (11 %) | ||
| Potassium | 286.26 mg | (7 %) | ||
| Calcium | 82.17 mg | (8 %) | ||
| Magnesium | 18.38 mg | (6 %) | ||
| Iron | 2.38 mg | (16 %) | ||
| Iodine | 9.37 μg | (5 %) | ||
| Zinc | 0.45 mg | (6 %) | ||
| Saturated fatty acids | 14.91 g | |||
| Cholesterol | 97.59 mg |
Ingredients
- Ingredients
- 1 chicken 1.2 kg (approximately 2 1/2 pounds), ready to cook
- salt
- freshly ground peppers
- 1 large onion
- 500 grams button Mushroom
- 30 grams clarified butter
- 400 milliliters Riesling
- 300 milliliters Chicken broth
- 2 bay leaves
- 2 allspice
- 200 grams seedless green Grape
- 200 milliliters Whipped cream
- 1 Tbsp cornstarch (if necessary)
- 2 Tbsps lemon juice
- parsley (for garnish)
Preparation steps
Rinse the chicken, pat dry, divided into 8 parts and season the chicken pieces with salt and pepper. Peel the onion and chop finely. Clean the mushrooms and cut into slices. In a roasting pan, heat the clarified butter and brown the chicken pieces on all sides. Remove the chicken and sweat the onions in the drippings. Deglaze with the white wine, pour in the broth and season with salt and pepper. Add the chicken pieces and spices. Simmer for 30-35 minutes over medium heat, covered. Rinse and halve the grapes. In the last 10-15 minutes of cooking, add the mushrooms and grapes.
Pour the chicken with the vegetables through a coarse sieve, saving the sauce. Heat the sauce with the cream and thicken to taste with some cornstarch mixed with cold water. Let the sauce boil and thicken. Season with salt, pepper and lemon juice, then add the chicken with mushrooms and grapes again.
Serve on a large platter, garnished with coarsely ground pepper and parsley. Serve with a fresh baguette and a cool Riesling.
