Spicy Chicken with Mashed Potatoes, Tomatoes and Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 710 cal. | (34 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 44.3 mg | (369 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,840 mg | (46 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 551 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- salt
- 1 chicken (about 1.4 kg)
- freshly ground peppers
- 100 grams smoked Pancetta (sliced)
- 2 onions
- ½ garlic clove
- 200 milliliters dry white wine
- 250 milliliters chicken stock
- 2 sprigs rosemary
- 8 Tomatoes
- 2 Tbsps butter
- 150 milliliters lukewarm milk
- Nutmeg (freshly grated)
Preparation steps
Peel and rinse the potatoes, then cook for 30 minutes in boiling salted water.
Rinse the chicken and pat dry. Divide into 8 parts, then season with salt and pepper. Cut the pancetta into strips, and add to a hot frying pan. Brown the chicken. Peel and chop the onions. Pass the garlic through a press, then add to the pan with the onions. Sauté briefly, add the rosemary, and add the wine. Pour in the broth, season with salt and pepper, and simmer for 45 minutes over medium heat.
Rinse and quarter the tomatoes. Remove the seeds and dice small. Add the tomatoes to the pan with the chicken 15 minutes before the end of the cook time.
Drain the potatoes and let drain. Pass through a ricer and mix with the butter and milk until smooth. Season to taste with salt, pepper, and nutmeg.
Transfer the chicken to a serving platter. Puree the sauce, and then top the chicken with it. Serve with the mashed potatoes.
