Roast chicken leg with tarragon, sautéed rice with vegetables

Roast chicken leg with tarragon, sautéed rice with vegetables

CHF 19.95

A recipe concocted by Chef Vincenzo Piccinni, manager and chef of the restaurant "Au D in St-Imier (BE), 13 points in the Gault & Millau (gastronomic guide 2023).

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Description

nutri-score-c-150 Gault et Millau

A recipe for baked chicken thighs with a fresh twist!

A recipe concocted for Weekly Food by Chef Vincenzo Piccinni, manager and chef of the restaurant "Au D in St-Imier (BE), 13 points in the Gault & Millau (gastronomic guide 2023).

This recipe is not part of the "Au D" restaurant menu.

Ingredients

Chicken leg (Swiss), long grain rice, cream, carrot, zucchini, onion, white wine, sunflower oil, tarragon, butter, salt, pepper

Nutritional values
Energy, calories 975.7 kcal
Protein 45.9 g
Carbohydrates, available 74.7 g
Fats 50.4 g
Fatty acids, saturated 21.8 g
Dietary fibres 3.9 g
Salt 2.5 g
Preparation
2'30 m in the microwave oven

4 m in the microwave
Our trays are compatible with

 10 m traditional oven (in a plate)

12 m in the traditional oven
Transfer to a suitable dish

 6 m at the pan

8 m in the frying pan
Simple reheating
Allergens
  • Milk (and lactose)
In addition
  • We favour quality products (Swiss, organic, local, seasonal)
  • Our prices are inclusive of all taxes
  • Delivery throughout Switzerland - Early in the week
  • Delivery costs calculated in the final cart according to the place of shipment

Further information

Weight 450 g
Dimensions 20 × 15 × 5 cm

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