Roast chicken seasoned with sherry vinegar and mashed potatoes

90 min
Type of dish: Birds
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Table salt 3.571 g
Ground white pepper 0.357 g
White wine 0.143 l
Olive oil 0.011 l
Onion 0.036 kg
Leek 0.286 ud
Plain flour 0.029 kg
Poultry stock 0.714 l
Cream 0.071 l
Onion 0.048 kg
Carrots 0.024 kg
Green leek 0.286 ud
Poultry carcasse 0.143 kg
Water 0.714 l
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)
Fiber 6.95 g
Saturates 12.84 g
Monounsaturated fatty acids 18.39 g
Polyunsaturated fatty acids 7.4 g
Cholesterol 331.84 mg
Calcium 220.33 mg
Iron 6.14 mg
Zinc 3.64 mg
Vitamin A 230.38 ug
Vitamin C 51.86 g
Folic acid 171.97 ug
Salt (Sodium) 1007.49 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.