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Chicken au Poivre with Crispy Baby Potatoes
Hoofdgerecht

Chicken au Poivre with Crispy Baby Potatoes

55 minVoor 4Nutri-Score C€€
van @on_todays_bake64 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken thighs (boneless, patted dry)Vlees5 stukken
  • black pepper (ground)Kruiden en specerijen1 g
  • saltKruiden en specerijen4 g
  • garlic powderKruiden en specerijen1 g
  • onion powderKruiden en specerijen1 g
  • smoked paprikaKruiden en specerijen1 g
  • dried thymeKruiden en specerijen1 g
  • olive oilVoorraadkast15 ml
  • white onion (very finely chopped)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit3 stukken
  • peppercorns (crushed)Kruiden en specerijen12 g
  • rosemary (dried)Kruiden en specerijen1 g
  • chicken stockVoorraadkast150 ml
  • double creamZuivel100 ml
  • Dijon mustardVoorraadkast5 ml
  • Worcestershire sauceVoorraadkast15 ml
  • butterZuivel30 g
  • parsley (chopped)Groente en fruit10 g
  • baby potatoes (grooved with a wedge cutter)Groente en fruit800 g
  • olive oil (for the potatoes)Voorraadkast20 ml
  • dried thyme (for the potatoes)Kruiden en specerijen1 g
  • rosemary (dried, for the potatoes)Kruiden en specerijen1 g
  • butter (for the potatoes)Zuivel15 g
  • garlic (crushed, for the potatoes)Groente en fruit2 stukken

per portie

Voedingswaarden

691kcal

Koolhydraten
44 g
Eiwitten
36 g
Vetten
41 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Airfryer
  • Koekenpan
  • Steelpan
  • Vergiet
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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