Roast chicken with mixed vegetables

90 min
Type of dish: Birds, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Table salt 3.75 g
White wine 0.05 l
Poultry stock 0.75 l
Tomato sauce 0.05 l
Creamed corn 0.017 kg
Potatoes 0.3 kg
High oleic oil 0.1 l
Onion 0.017 kg
Garlic, bulb 0.027 ud
Green pepper 0.01 kg
Diced tomato 0.067 kg
Table salt 0.023 g
Sugar 0.0 kg
Elaboration

The following dishes are necessary for this recipe:

  • Prepare a poultry stock and some tomato sauce.
  • Prepare the mixed vegetables (jardinière).
  • Fry the potatoes chopped into cubes.
  • Grease the chicken and add salt.
  • Roast in the oven at about 180 ºC. When it browns slightly, add the white wine and sherry vinegar and then turn over.

For the chicken sauce:

  • Gravy. Remove the fat from the roasting tray and then deglaze. Deglazing is the process of adding some liquid (wine, cognac, cava, stock, etc.) to the tray where you have roasted meat in order to collect the leftover juice.
  • Season the deglazed sauce and add some tomato sauce.
  • Thicken with cornflour dissolved in cold stock.

MONTAJE

  • Place the chicken on a plate and pour some thickened juice on top.
  • Place the vegetables and chips on the side.
Nutritional information (1 portion)
Fiber 8.77 g
Saturates 11.45 g
Monounsaturated fatty acids 33.56 g
Polyunsaturated fatty acids 19.43 g
Cholesterol 292.8 mg
Calcium 156.99 mg
Iron 5.76 mg
Zinc 3.64 mg
Vitamin A 441.87 ug
Vitamin C 49.17 g
Folic acid 169.31 ug
Salt (Sodium) 812.23 mg
Sugars 13.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.