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Chicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
1 Std. 30 Min.Für 4Nutri-Score C€€
C
1 Std. 30 Min.
1 Std. 30 Min.Chicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
was Sie brauchen
Zutaten
whole chicken (cleaned, patted dry and spatchcocked)Fleisch1 Stück
olive oilVorräte30 ml
saltGewürze5 g
black pepper (freshly ground)Gewürze5 g
rosemary (fresh sprigs)Obst & Gemüse2 Stücke
garlic (cloves, minced)Obst & Gemüse3 Stücke
shallot (finely chopped)Obst & Gemüse1 Stück
heavy whipping creamMilchprodukte240 ml
tequila (used in place of sherry wine)Getränke60 ml
seasoned salt (such as Slap Ya Mama)Gewürze5 g
pro Portion
Nährwerte
528kcal
- Kohlenhydrate
- 3 g
- Eiweiß
- 48 g
- Fett
- 36 g
was Sie verwenden
Utensilien
Backofen
Bratpfanne
Küchenschere
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the chicken
- Clean the whole chicken and pat it dry.
- Spatchcock the chicken by cutting along the backbone and flatten it out.
- Schritt 2
Season the chicken
- Rub the chicken all over with olive oil, salt, pepper and seasoned salt.
- Flip the chicken and season the other side the same way.
- Schritt 3
First roast
- Place the chicken in a pan and roast at 200 °C.
- Schritt 4
Make the pepper sauce
- Add rosemary, garlic, shallot, freshly ground pepper and heavy whipping cream to the pan.
- Pour in the tequila in place of the sherry wine.
- Bring the sauce to a simmer and season with seasoned salt.
- Schritt 5
Roast with the sauce
- Pour the sauce over the chicken and roast at 190 °C.
- Take the chicken out every 15 minutes to baste it with the sauce, repeating until cooked through and nicely colored.
- Schritt 6
Rest and serve
- Take the chicken out of the oven and let it rest.
- Serve with asparagus and crispy potatoes.