Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Spirit | not in our table | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken of about 1.5 kilos
- 4 shallots, a clove of garlic, and parsley
- 75 gr. butter
- 100 gr. cream
- 1 egg-yolk
- ź litre Riesling, and a small cup of meat stock
- 1 tablespoon flour
- 1 spirit measure of Cognac
- 150 gr. mushrooms
- salt, pepper and a little nutmeg
- 2 tablespoons oil
Directions
Quarter the chicken, and lightly brown them in half the butter in a stewing pan for about 5 minutes, then season.
Put in the shallots, parsley and garlic, finely chopped. Continue to cook on a low heat.
Flambé the meat with the Cognac, and then pour in the Riesling and the stock. Simmer on a low heat for thirty minutes.
Chop the mushrooms and fry them lightly in the remaining butter. Then add them to the pot.
A few minutes before the end of the cooking time, blend the flour, cream and egg-yolk.
Pour this sauce over the meat without cooking further, and season to taste.
Category:Luxembourgish Recipes
Category:Luxembourgish Meat Dishes