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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 15Pour 8Nutri-Score C€€€
par @sementhaaa2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • chicken (whole chicken or pieces, patted dry)Viandes1,6 kg
  • black pepper (coarsely cracked)Épices10 g
  • rosemary (sprigs)Fruits et légumes4 morceaux
  • shallots (finely chopped)Fruits et légumes4 morceaux
  • garlic (cloves, minced)Fruits et légumes6 morceaux
  • cream (heavy cream)Produits laitiers200 ml
  • sherry cooking wineBoissons120 ml
  • olive oilÉpicerie60 ml
  • saltÉpices8 g
  • radishes (thinly sliced, with leafy greens)Fruits et légumes300 g
  • mayonnaiseÉpicerie100 g
  • Dijon mustardÉpicerie20 g
  • red wine vinegarÉpicerie20 ml
  • Worcestershire sauceÉpicerie10 ml
  • potatoes (halved)Fruits et légumes1,2 kg
  • dill (chopped)Fruits et légumes15 g

par portion

Nutrition

528kcal

Glucides
16 g
Protéines
43 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plat allant au four
  • Poêle
  • Saladier
  • Fouet

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Assemble the salad

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