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

55 minPara 4Nutri-Score C€€
de @on_todays_bake64 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken thighs (boneless, patted dry)Carne5 piezas
  • black pepper (ground)Especias1 g
  • saltEspecias4 g
  • garlic powderEspecias1 g
  • onion powderEspecias1 g
  • smoked paprikaEspecias1 g
  • dried thymeEspecias1 g
  • olive oilDespensa15 ml
  • white onion (very finely chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • peppercorns (crushed)Especias12 g
  • rosemary (dried)Especias1 g
  • chicken stockDespensa150 ml
  • double creamLácteos100 ml
  • Dijon mustardDespensa5 ml
  • Worcestershire sauceDespensa15 ml
  • butterLácteos30 g
  • parsley (chopped)Frutas y verduras10 g
  • baby potatoes (grooved with a wedge cutter)Frutas y verduras800 g
  • olive oil (for the potatoes)Despensa20 ml
  • dried thyme (for the potatoes)Especias1 g
  • rosemary (dried, for the potatoes)Especias1 g
  • butter (for the potatoes)Lácteos15 g
  • garlic (crushed, for the potatoes)Frutas y verduras2 piezas

por ración

Nutrición

691kcal

Carbohidratos
44 g
Proteínas
36 g
Grasas
41 g
Adaptar utensilios

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Utensilios

  • Freidora de aire
  • Sartén
  • Cazo
  • Escurridor
  • Bol

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 5
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