Roast chicken seasoned with sherry vinegar and mashed potatoes
Allergens:
Ingredients for 5 portions
Calculate portions
Ground white pepper
0.357 g
Vinagre de Jerez
0.029 l
Vino blanco
0.143 l
Aceite de oliva suave
0.011 l
Harina floja
0.029 kg
Poultry stock
0.714 l
Nata
0.071 l
Concassé tomato
5.0 ud
Mashed potatoes
5.0 ud
Tomato
0.3 kg
Aceite de oliva suave
0.013 l
Leche esterilizada
0.143 l
Sal
1.786 g
Ground white pepper
25.0 g
Elaboration
The following dishes are necessary for this recipe:
- Prepare a poultry stock.
- Make mashed potatoes.
- Grease the chicken and add salt.
- Roast in the oven at about 180 ºC.When the chicken turns slightly brown add the wine and sherry vinegar, once completely brown, turn the chickn over.
- Once cooked, remove from the oven and set the used tray aside. Ration the chicken.
- Deglaze the tray. 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.
For the sauce:
- Prepare some tomato concasse.
- Chop the onion and leek into brunoise and then sauté. Add the flour, sauté and then add the poultry stock and the deglazed sauce.
- Add a little reduced sherry vinegar, the tomato concasse and reduced cream. Add salt.
- Pour some sauce over the rationed chicken and heat up in the oven or on the heat.
HOW TO SERVE
- Place the chicken with the sauce on a plate and then add the mashed potatoes on the side.
Nutritional information (1 portion)
Energy
838.3
kcal
Carbohydrates
41.36
g
Proteins
64.99
g
Lipids
42.2
g
Fiber
8.26
g
Saturates
12.88
g
Monounsaturated fatty acids
18.43
g
Polyunsaturated fatty acids
7.43
g
Cholesterol
331.84
mg
Calcium
233.63
mg
Iron
6.85
mg
Zinc
3.69
mg
Vitamin A
230.38
ug
Vitamin C
51.86
g
Folic acid
171.97
ug
Salt (Sodium)
1007.74
mg
Sugars
15.65
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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