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Braised Chicken with Fig
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Course: Main course
Preparation time: 0 minutes
Energy: 200 kcal / serving
Instructions
- 1. pepper
Slice the chicken breast and onion into strips.
Sauté the onions with the meat in a pan with olive oil over medium heat.
When the meat pieces are nicely browned, add 100g of water and the bouillon cube. Mix well with a spatula until the bouillon cube is completely dissolved.
Add the fig jam and herbs de Provence and let it reduce for 5 minutes, still over medium heat.
Dissolve the cornstarch in the remaining 25g of water and add it to the sauce. Stir until the sauce thickens and coats the meat pieces well.
Season with pepper to taste (the bouillon cube is salty enough) and serve hot with rice or couscous.
Ingredients for servings
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1 chicken cutlet -
½ onions -
13 cl of water -
1 tablespoon of fig jam -
½ chicken bouillon cubes -
½ teaspoon of Provence herb -
½ teaspoon of cornstarch -
½ teaspoon of olive oil -
pepper (according to taste)
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value200 kcal10 %
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Fat5,16 g7 %
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of which saturated1,37 g7 %
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Carbohydrates5,96 g2 %
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of which sugar3,14 g3 %
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Protein30,57 g61 %
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Fibers1,47 g?
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More data
* As an indication, before cooking, RDA of the EU.