Roast chicken seasoned with sherry vinegar and mashed potatoes
Ground white pepper 0.357 g
Vinagre de Jerez 0.029 l
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 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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