Chicken with Caramelized Onions and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,290 mg | (32 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 392 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams floury potatoes
- salt
- 4 Chicken breasts (ready to cook, skinless, each about 160 grams)
- freshly ground peppers
- 2 Tbsps vegetable oil
- 5 onions
- 3 Tbsps butter
- 1 tsp powdered sugar
- 100 milliliters dry Red wine
- 1 Tbsp balsamic vinegar
- 1 pinch ground cinnamon
- 1 generous pinch Vanilla bean
- 180 milliliters lukewarm milk
- 1 pinch Nutmeg (freshly grated)
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Rinse potatoes, peel and cook in boiling salted water for about 25 minutes.
Meanwhile, rinse chicken, pat dry and season with salt and pepper. Sear chicken in a hot pan with oil until golden brown. Bake in preheated oven for about 15 minutes.
Peel onion, cut into thin rings and fry in a pan with 1 tablespoon butter until translucent. Sprinkle onion with sugar, cook until caramelized and deglaze with red wine and vinegar. Add cinnamon and vanilla paste and simmer over medium heat until liquid has almost completely evaporated, about 10 minutes. Season with salt and pepper.
Drain potatoes and let water evaporate. Mash potatoes with a potato masher, beat in milk and remaining butter and stir into a smooth puree. Season mashed potatoes with salt and nutmeg and serve on warmed plates. Arrange chicken breasts on potatoes, garnish with the onions and serve with salad if desired.
