Fricassee of Chicken with Capers
Healthy, because
Even smarter
Nutritional values
The fricassee of chicken scores with a good portion of protein - the building material is needed in the body for the muscles, but is also used in many other ways. Magnesium from the meat ensures healthy and strong nerves and is also important for muscle health.
The fricassee of chicken with capers goes particularly well with cooked natural rice. But boiled potatoes also taste good with the classic home cooking.
(Percentage of daily recommendation)
| Calorie | 644 cal. | (31 %) | ||
| Protein | 28.1 g | (29 %) | ||
| Fat | 29.31 g | (25 %) | ||
| Carbohydrates | 53.62 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.97 g | (77 %) |
| Vitamin A | 469.74 mg | (58,718 %) | ||
| Vitamin D | 1.26 μg | (6 %) | ||
| Vitamin E | 0.87 mg | (7 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 9.59 mg | (80 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 13.07 μg | (4 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Biotin | 2.39 μg | (5 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 7.81 mg | (8 %) | ||
| Potassium | 259.32 mg | (6 %) | ||
| Calcium | 96.75 mg | (10 %) | ||
| Magnesium | 23.19 mg | (8 %) | ||
| Iron | 10.35 mg | (69 %) | ||
| Iodine | 12.16 μg | (6 %) | ||
| Zinc | 0.69 mg | (9 %) | ||
| Saturated fatty acids | 17.98 g | |||
| Cholesterol | 122.52 mg |
Ingredients
- Ingredients
- 800 milliliters chicken stock (from a jar)
- 1 tsp black peppercorns
- 1 pc organic Lemon peel
- 2 bay leaves
- salt
- 1 bunch Soup vegetables
- 1 onion
- 2 whole Chicken breasts (with bone; about 400 grams)
- 300 milliliters cream
- 300 grams
- 2 Tbsps Caper (drained)
- white peppers
- 1 Tbsp lemon juice
- parsley (for garnish)
Preparation steps
In a pot, combine stock with 350 ml (approximately 1 1/2 cups) water, peppercorns, lemon zest and bay leaves. Bring to a boil and season lightly with salt.
Rinse, trim and coarsely chop soup vegetables. Peel and coarsely chop onion. Rinse chicken breasts. Add soup vegetables, onion and chicken breasts to hot stock and simmer about 35 minutes. Remove chicken and let cool slightly. Strain stock through a sieve. Measure 750 ml (approximately 3 cups) and pour into another pot. Stir in cream, bring to a boil and simmer until thickened and reduced to about 600 ml (approximately 2 1/2 cups). Wipe mushrooms thoroughly clean with a paper towel, halve or slice larger mushrooms, and add mushrooms to the sauce. Simmer about 5 minutes. Cut chicken into bite-sized pieces and mix with capers. Add to pot and cook about 3 minutes. Season with salt, pepper, and lemon juice and garnish with parsley. Serve with boiled rice, if desired.
