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Chicken au Poivre with Crispy Baby Potatoes
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Chicken au Poivre with Crispy Baby Potatoes

55 Min.Für 4Nutri-Score C€€
von @on_todays_bake64 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken thighs (boneless, patted dry)Fleisch5 Stücke
  • black pepper (ground)Gewürze1 g
  • saltGewürze4 g
  • garlic powderGewürze1 g
  • onion powderGewürze1 g
  • smoked paprikaGewürze1 g
  • dried thymeGewürze1 g
  • olive oilVorräte15 ml
  • white onion (very finely chopped)Obst & Gemüse1 Stück
  • garlic (minced)Obst & Gemüse3 Stücke
  • peppercorns (crushed)Gewürze12 g
  • rosemary (dried)Gewürze1 g
  • chicken stockVorräte150 ml
  • double creamMilchprodukte100 ml
  • Dijon mustardVorräte5 ml
  • Worcestershire sauceVorräte15 ml
  • butterMilchprodukte30 g
  • parsley (chopped)Obst & Gemüse10 g
  • baby potatoes (grooved with a wedge cutter)Obst & Gemüse800 g
  • olive oil (for the potatoes)Vorräte20 ml
  • dried thyme (for the potatoes)Gewürze1 g
  • rosemary (dried, for the potatoes)Gewürze1 g
  • butter (for the potatoes)Milchprodukte15 g
  • garlic (crushed, for the potatoes)Obst & Gemüse2 Stücke

pro Portion

Nährwerte

691kcal

Kohlenhydrate
44 g
Eiweiß
36 g
Fett
41 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Heißluftfritteuse
  • Bratpfanne
  • Stielkasserolle
  • Seiher
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Prepare the potatoes

    • Groove the baby potatoes with a wedge cutter.
    • Boil in salted water, then drain and steam-dry.
    • Toss with oil, salt, pepper and herbs.
    Schritt 1

  2. Air fry the potatoes

    • Air fry at 190°C, then shake the basket.
    • Continue at 200°C until golden and crisp.
    • Add butter and crushed garlic for the last few minutes.
    Schritt 2

  3. Season and sear the chicken

    • Pat the thighs dry and coat with the seasoning mix.
    • Sear in oil over medium-high heat, turning once, until cooked through.
    • Remove and rest.
    Schritt 3

  4. Start the pepper sauce

    • In the same pan, melt butter and cook the finely chopped onion and garlic.
    • Add the crushed peppercorns, pour in the chicken stock, scrape the pan and simmer.
    Schritt 4

  5. Finish the sauce

    • Add the mustard, Worcestershire sauce and rosemary.
    • Stir in the double cream and simmer until slightly thickened.
    • Return the chicken to the sauce to warm through.
    • Sprinkle with chopped parsley.
    Schritt 5
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