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Sunday Dinner: Chicken and Pastry, Onion and Bell Pepper Roast, String Beans and Red-Skin Mashed Potatoes
Hoofdgerecht

Sunday Dinner: Chicken and Pastry, Onion and Bell Pepper Roast, String Beans and Red-Skin Mashed Potatoes

2 uVoor 6Nutri-Score C€€
van @life_with_rickaa1 import0 keer gekookt
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wat u nodig heeft

Ingrediënten

6 personen
  • chicken (cut into pieces)Vlees1,5 kg
  • flour (for the pastry)Voorraadkast300 g
  • butter (cold, cubed)Zuivel60 g
  • saltKruiden en specerijen10 g
  • black pepper (ground)Kruiden en specerijen3 g
  • onion (sliced)Groente en fruit2 stukken
  • bell pepper (sliced)Groente en fruit2 stukken
  • olive oilVoorraadkast45 ml
  • string beans (trimmed)Groente en fruit500 g
  • red-skin potatoes (scrubbed, halved)Groente en fruit1,2 kg
  • milk (warmed)Zuivel120 ml
  • butter (softened, for the potatoes)Zuivel60 g

per portie

Voedingswaarden

703kcal

Koolhydraten
55 g
Eiwitten
55 g
Vetten
29 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Steelpan
  • Koekenpan
  • Mengkom
  • Deegroller
  • Pureestamper
  • Vergiet

stap voor stap

Bereiding

  1. Simmer the chicken

    • Place the chicken in a stockpot, cover with water and season with salt and pepper.
    • Bring to a boil, then lower the heat and simmer until the chicken is cooked through and tender.
    Stap 1

  2. Make the pastry

    • Mix the flour and salt in a bowl, then rub in the cold butter until crumbly.
    • Add water a little at a time and knead into a firm dough.
    • Roll out thinly and cut into strips.
    Stap 2

  3. Cook the pastry in the broth

    • Remove the cooked chicken from the broth, keeping the broth at a gentle simmer.
    • Drop the pastry strips into the broth and cook until tender, stirring gently.
    • Shred the chicken and return it to the pot.
    Stap 3

  4. Roast the onions and peppers

    • Toss the sliced onion and bell pepper with olive oil, salt and pepper.
    • Spread on a baking tray and roast at 200 °C until softened and caramelized.
    Stap 4

  5. Cook the string beans

    • Boil or steam the trimmed string beans until tender-crisp.
    • Season with salt and a little butter.
    Stap 5

  6. Mash the red-skin potatoes

    • Boil the potatoes in salted water until fork tender, then drain.
    • Mash with the warmed milk and softened butter, leaving some skin texture.
    • Season with salt and pepper.
    Stap 6

  7. Serve

    • Plate the chicken and pastry with the roast onions and peppers, string beans and mashed potatoes.
    Stap 7
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