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Chicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
1 h 30 minPara 4Nutri-Score C€€
C
1 h 30 min
1 h 30 minChicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
lo que necesita
Ingredientes
whole chicken (cleaned, patted dry and spatchcocked)Carne1 pieza
olive oilDespensa30 ml
saltEspecias5 g
black pepper (freshly ground)Especias5 g
rosemary (fresh sprigs)Frutas y verduras2 piezas
garlic (cloves, minced)Frutas y verduras3 piezas
shallot (finely chopped)Frutas y verduras1 pieza
heavy whipping creamLácteos240 ml
tequila (used in place of sherry wine)Bebidas60 ml
seasoned salt (such as Slap Ya Mama)Especias5 g
por ración
Nutrición
528kcal
- Carbohidratos
- 3 g
- Proteínas
- 48 g
- Grasas
- 36 g
lo que usará
Utensilios
Horno
Sartén
Tijeras de cocina
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Prepare the chicken
- Clean the whole chicken and pat it dry.
- Spatchcock the chicken by cutting along the backbone and flatten it out.
- Paso 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.
- Paso 3
First roast
- Place the chicken in a pan and roast at 200 °C.
- Paso 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.
- Paso 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.
- Paso 6
Rest and serve
- Take the chicken out of the oven and let it rest.
- Serve with asparagus and crispy potatoes.