Chicken with Vegetables

  • 13/07/2006
  • Moderate difficulty
  • 6
  • 60 min

Abundance of fresh herbs is one of the characteristics of Belgian cuisine. A typical example is the following recipe, in which the meat and the vegetables are used together in perfect balance and harmony!

Ingredients

  • 30 g butter
  • 300 g carrot, sliced into rings
  • 450 g leek (white part only), sliced into rings
  • 10 small white shallots, sliced
  • 1 kg chicken (thigh or breast), cut into bigger pieces
  • 1 tablespoon Vegeta Gourmet Stock Powder
  • pepper
  • 1 sprig of parsley
  • 1 small twig of fresh thyme
  • 1 small twig of fresh tarragon
  • 1 bay leaf
  • 300 ml water
  • 450 g frozen peas
  • 200 g broccoli, broken into pieces

Preparation

  1. 1.
    To melted butter add carrot, leek, shallots and sauté shortly.
  2. 2.
    Sprinkle Vegeta Gourmet Stock Powder over the chicken, and then arrange over the prepared vegetables.
  3. 3.
    Using a piece of thread, tie together parsley, thyme and tarragon and add to the meat and vegetable mixture.
  4. 4.
    To this add water and cook covered, on low heat for around 20 minutes. Instead of stirring, occasionally shake the pan for the ingredients to loosen.
  5. 5.
    Add the peas, broccoli and cook further 20 minutes.

Serving

Serve the chicken with vegetables.

Tip

The texture of this meal can be thickened by adding teaspoon of corn flour, mixed with a little water.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 489 / 2.044 - -
Fat g 17,12 - -
Carbohydrates g 28,54 - -
Dietary fibre g 7,54 - -
Protein g 54,67 - -
Sodium g 1,10 0 0
Vitamin A μg 15.134,00 378 303
Vitamin D μg 22,80 11 11
Vitamin C mg 48,62 65 54
Niacin mg 27,88 199 139
Potassium mg 957,04 26 26
Calcium mg 119,47 12 12
Phosphorous mg 454,08 57 57

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)