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Chicken au Poivre with Radish Salad and Garlic Dill Potatoes
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Chicken au Poivre with Radish Salad and Garlic Dill Potatoes

1 h 15 minPara 8Nutri-Score C€€€
de @sementhaaa2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • chicken (whole chicken or pieces, patted dry)Carne1,6 kg
  • black pepper (coarsely cracked)Especias10 g
  • rosemary (sprigs)Frutas y verduras4 piezas
  • shallots (finely chopped)Frutas y verduras4 piezas
  • garlic (cloves, minced)Frutas y verduras6 piezas
  • cream (heavy cream)Lácteos200 ml
  • sherry cooking wineBebidas120 ml
  • olive oilDespensa60 ml
  • saltEspecias8 g
  • radishes (thinly sliced, with leafy greens)Frutas y verduras300 g
  • mayonnaiseDespensa100 g
  • Dijon mustardDespensa20 g
  • red wine vinegarDespensa20 ml
  • Worcestershire sauceDespensa10 ml
  • potatoes (halved)Frutas y verduras1,2 kg
  • dill (chopped)Frutas y verduras15 g

por ración

Nutrición

528kcal

Carbohidratos
16 g
Proteínas
43 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Sartén
  • Bol
  • Varillas

paso a paso

Preparación

  1. Season and sear the chicken

    • Preheat the oven to 200 °C.
    • Season the chicken generously with cracked pepper and salt.
    • Sear the chicken in olive oil in a frying pan until golden on all sides.
    Paso 1

  2. Roast the chicken

    • Transfer the chicken to a baking dish with the rosemary sprigs and half of the garlic.
    • Roast in the oven.
    Paso 2

  3. Build the pepper cream sauce

    • Remove the chicken from the oven and pour the sherry cooking wine into the dish.
    • Add the shallots, remaining garlic and cream.
    • Return to the oven at 200 °C until the sauce thickens and the chicken is cooked through.
    Paso 3

  4. Roast the garlic dill potatoes

    • Toss the potatoes with olive oil, garlic, salt and pepper.
    • Roast at 200 °C until golden and tender, then scatter with dill.
    Paso 4

  5. Make the radish salad dressing

    • Whisk the mayonnaise, Dijon mustard, red wine vinegar, Worcestershire sauce, garlic, pepper, olive oil and salt in a bowl.
    Paso 5

  6. Assemble the salad

    • Toss the sliced radishes and leafy greens with the dressing.
    • Serve alongside the chicken and potatoes.
    Paso 6
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