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Chicken au Poivre with Radish Salad and Garlic Dill Potatoes
1 h 15 minServes 8Nutri-Score C€€€
C
1 h 15 min
1 h 15 minChicken au Poivre with Radish Salad and Garlic Dill Potatoes
what you need
Ingredients
chicken (whole chicken or pieces, patted dry)Meat1.6 kg
black pepper (coarsely cracked)Spices10 g
rosemary (sprigs)Produce4 pieces
shallots (finely chopped)Produce4 pieces
garlic (cloves, minced)Produce6 pieces
cream (heavy cream)Dairy200 ml
sherry cooking wineBeverages120 ml
olive oilPantry60 ml
saltSpices8 g
radishes (thinly sliced, with leafy greens)Produce300 g
mayonnaisePantry100 g
Dijon mustardPantry20 g- red wine vinegarPantry20 ml
- Worcestershire saucePantry10 ml
potatoes (halved)Produce1.2 kg- dill (chopped)Produce15 g
per serving
Nutrition
528kcal
- Carbs
- 16 g
- Proteins
- 43 g
- Fat
- 33 g
what you’ll use
Tools
Oven
Baking dish
Frying pan
Mixing bowl
Whisk
step by step
Method
- Step 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.
- Step 2
Roast the chicken
- Transfer the chicken to a baking dish with the rosemary sprigs and half of the garlic.
- Roast in the oven.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Assemble the salad
- Toss the sliced radishes and leafy greens with the dressing.
- Serve alongside the chicken and potatoes.