Recipes

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Name CO2e / serving

Braised chicken with terragon sauce

Chicken
European
Winter

CO2e total: 8.918 kg
Servings: 6
1.486
kg CO2e / portion
You can eat
1.82
portions of Braised chicken with terragon sauce to exhaust your daily CO2e food budget

Ingredients

CO2e (kg) Product Amount (kg) Description Country produced
0.024
 Flour 0.04 40 g flour Unknown
0.184
 Olive oil 0.045 3 tbsp vegetable oil Unknown
0.407
 Butter 0.04 40 g soft butter Unknown
0.031
 Carrots 0.1 1 large carrot Unknown
0.098
 White wine 0.05 50 ml white wine Unknown
0.032
 Lemons 0.05 1 lemon Unknown
0.473
 Chicken stock 0.5 500 ml chicken stock Unknown
0.044
 Bay leaves 0.01 5 bayleaves Unknown
0.031
 Celery 0.1 1 celery Unknown
0.387
 Mushrooms 0.15 150 g mushrooms Unknown
0.009
 Herbs & Spices 0.01 2 tbsp chopped terragon Unknown
0.006
 Thyme 0.02 1 bunch thyme Unknown
0.305
 Eggs 0.12 2 egg yolks Unknown
1.102
 Cream 0.22 220 ml cream Unknown
5.74
 Chicken 1.4 1 whole chicken (1.4 kg) Unknown
0.045
 Onions 0.1 1 large onion Unknown

Instructions

  1. Cut chicken into 8 pieces
  2. Cut carrot, celery and mushrooms into large pieces. Chop onion finely
  3. Heat 2 tablespoons of oil in a pan on high heat
  4. Fry the pieces of chicken until brown and remove from pan
  5. Clean pan and add 1 tbsp of oil and fry the carrots, celery and onion for about 5 minutes
  6. Add mushrooms to the pan and fry for another 5 minutes
  7. Add white wine and reduce to halve its volume
  8. Add back the pieces of chicken, together with the chicken stock, thyme and bayleaves and simmer with the lid on until the chicken comes off the bone (about 40-50 minutes)
  9. Remove the chicken and vegetables and sieve the remaining liquid
  10. Add flower and butter to the cooking liquid and heat on middle high heat
  11. Add lemon juice, salt and pepper to taste
  12. Mix the egg yolks with the cream and add to the sauce
  13. Add the terragon to the sauce
  14. Serve the chicken with terragon sauce poured over it.