Chicken ragout in red wine and vegetables

120 min
Type of dish: Birds, Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Broiler chicken 2.143 kg
Table salt 5.357 g
Plain flour 0.0 kg
Onion 0.143 kg
Garlic, bulb 0.714 ud
Red wine 0.214 l
Brown stock 0.714 l
Loaf bread 0.071 ud
Onion 0.071 kg
Carrots 0.036 kg
Green leek 0.429 ud
Bones 0.214 kg
Red wine 0.036 l
Water 0.714 l
Elaboration

For the ragout:

  • Prepare a stock.
  • Cut the chicken into small pieces.
  • Flour and sauté the chicken.
  • Simmer the onion and garlic cut into brunoise until tender and a little flour and add the sautéed chicken, the red wine and the stock until covering everything. Allow to cook uncovered.
  • Check that the meat comes off the bone easily and adjust the flavour and thickness if desired.

SET UP

  • Place the chicken on a plate and garnish with the vegetables.
  • Serve with fresh crusty bread.
Nutritional information (1 portion)
Fiber 9.96 g
Saturates 10.92 g
Monounsaturated fatty acids 22.66 g
Polyunsaturated fatty acids 15.05 g
Cholesterol 330.11 mg
Calcium 228.05 mg
Iron 6.95 mg
Zinc 3.95 mg
Vitamin A 800.6 ug
Vitamin C 55.73 g
Folic acid 210.65 ug
Salt (Sodium) 914.67 mg
Sugars 18.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.