Braised chicken with mixed vegetables

3 h
Type of dish: Birds
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Table salt 10.0 g
Ground white pepper 0.75 g
Garlic, bulb 1.0 ud
Onion 0.15 kg
Tomato 0.05 kg
Carrots 0.025 kg
White wine 0.05 l
Plain flour 0.024 kg
Potatoes 0.3 kg
Frozen peas 0.15 kg
Carrots 0.15 kg
Runner beans 0.1 kg
Margarine 0.05 kg

The following dishes are necessary for this recipe:

For the vegetables:

  • Peel and chop the carrot into cubes. Steam or cook English style.
  • Peel the green beans and cut into a diamond shape. Steam or cook English style.
  • Clean and cut the mushrooms into quarters and then sauté.

For braising the chicken:

  • Cut the garlic into slices, the onion into paysanne, the carrot into thin half-moons and the tomato into quarters. Sauté the vegetables starting with the hardest first.
  • Add salt and pepper and grease the chicken, then place in the oven at 200 ºC with the breasts facing upwards.
  • Once browned, add the sautéed vegetables, white wine and stock without completely covering the chicken. Turn over, lower the oven temperature to 180ºC and leave to cook.
  • Ration the chicken (two thighs and two breasts).

For the sauce:

  • Strain the leftover juice and separate the vegetables with a Chinese colander.
  • Add flour (40 g/l) to the vegetables, leave to cook and then add the juice. Lastly, add the poultry stock.
  • Let boil, blend and strain with a Chinese colander. Add some salt.


  • Sauté the chicken and heat up.
  • Heap up the vegetables.
  • Place the chicken on a plate, pour sauce over the top and then place the vegetables on the side.
Nutritional information (1 portion)
Fiber 8.64 g
Saturates 13.27 g
Monounsaturated fatty acids 21.92 g
Polyunsaturated fatty acids 26.99 g
Cholesterol 304.25 mg
Calcium 173.53 mg
Iron 5.96 mg
Zinc 3.61 mg
Vitamin A 605.54 ug
Vitamin C 47.77 g
Folic acid 157.8 ug
Salt (Sodium) 1085.0 mg
Sugars 12.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.