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Chicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
1 godz. 30 minPorcje: 4Nutri-Score C€€
C
1 godz. 30 min
1 godz. 30 minChicken au Poivre (Spatchcocked Roast Chicken with Creamy Pepper Sauce)
czego potrzebujesz
Składniki
whole chicken (cleaned, patted dry and spatchcocked)Mięso1 kawałek
olive oilSpiżarnia30 ml
saltPrzyprawy5 g
black pepper (freshly ground)Przyprawy5 g
rosemary (fresh sprigs)Warzywa i owoce2 kawałki
garlic (cloves, minced)Warzywa i owoce3 kawałki
shallot (finely chopped)Warzywa i owoce1 kawałek
heavy whipping creamNabiał240 ml
tequila (used in place of sherry wine)Napoje60 ml
seasoned salt (such as Slap Ya Mama)Przyprawy5 g
na porcję
Wartości odżywcze
528kcal
- Węglowodany
- 3 g
- Białko
- 48 g
- Tłuszcz
- 36 g
czego użyjesz
Przybory
Piekarnik
Patelnia
Nożyczki kuchenne
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Prepare the chicken
- Clean the whole chicken and pat it dry.
- Spatchcock the chicken by cutting along the backbone and flatten it out.
- Krok 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.
- Krok 3
First roast
- Place the chicken in a pan and roast at 200 °C.
- Krok 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.
- Krok 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.
- Krok 6
Rest and serve
- Take the chicken out of the oven and let it rest.
- Serve with asparagus and crispy potatoes.