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Chicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
1 u 30 minVoor 4Nutri-Score C€€
C
1 u 30 min
1 u 30 minChicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
wat je nodig hebt
Ingrediënten
whole chicken (cleaned, patted dry and spatchcocked)Vlees1 stuk
olive oilVoorraadkast30 ml
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen5 g
rosemary (fresh sprigs)Groente en fruit2 stukken
garlic (cloves, minced)Groente en fruit3 stukken
shallot (finely chopped)Groente en fruit1 stuk
heavy whipping creamZuivel240 ml
tequila (used in place of sherry wine)Dranken60 ml
seasoned salt (such as Slap Ya Mama)Kruiden en specerijen5 g
per portie
Voedingswaarden
528kcal
- Koolhydraten
- 3 g
- Eiwitten
- 48 g
- Vetten
- 36 g
wat je gebruikt
Keukengerei
Oven
Koekenpan
Keukenschaar
Keukentang
stap voor stap
Bereiding
- Stap 1
Prepare the chicken
- Clean the whole chicken and pat it dry.
- Spatchcock the chicken by cutting along the backbone and flatten it out.
- Stap 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.
- Stap 3
First roast
- Place the chicken in a pan and roast at 200 °C.
- Stap 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.
- Stap 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.
- Stap 6
Rest and serve
- Take the chicken out of the oven and let it rest.
- Serve with asparagus and crispy potatoes.