Filter
Reset
Sort ByRelevance
Betsy B
Stewed chicken with sprouts
A tasty recipe. The main course contains the following ingredients: poultry, red onions (chopped), butter, chicken fillet in cubes (about 350 g), sliced chestnut mushrooms (125 g), red wine, beef stock (a 380 ml), A-pieces (a 450 g), rosemary, ready-to-eat sprouts (chilled and 400 g).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Fry in a frying pan in 25 g butter for 2 minutes.
-
Dice chicken cubes with salt and pepper.
-
Cook chicken by onion and bake for 2 minutes on high heat.
-
Create mushrooms.
-
Pour the wine and fondue into the pan and reduce to half on high heat.
-
Season with salt and pepper.
-
Meanwhile, sprigs of sprigs of rosemary rises and chop very finely and mix through potato wedges.
-
Fry 25 g butter in large frying pan or wok and potato wedges in 10-14 min.
-
Brown, first 5 min.
-
With lid on pan.
-
sprouts according to instructions.
-
stir sprouts with chicken mixture.
-
Divide the potato wedges over four plates, create chicken-sprouts mixture next to it..
-
20 minMain dishyellow rice, oil, tofu spicy seasoned, oyster mushrooms, Thai vegetable mix, Japanese soy sauce, mixed salad, garlic dressing,spicy tofu with yellow rice
-
20 minMain dishegg, bread-crumbs, cornflakes, flour, fish fillet, oil, cooked beet, sweet pickle, onion, dried dill, mayonnaise, Red wine vinegar, lemon, fresh dill,crunchy fish fillet with beetroot salad
-
45 minMain dishzucchini, tomatoes, basil, egg, whipped cream, cheese, potato slices, arugula,savory vegetable gratin
-
30 minMain dishsweet potato, fresh sliced stew vegetables, unsalted butter, beef meatballs, fresh celery, wheat flour, beef broth from tablet,sweet-potato stew
Nutrition
430Calories
Sodium0% DV1.000mg
Fat22% DV14g
Protein58% DV29g
Carbs16% DV47g
Fiber24% DV6g
Loved it