Roast chicken with mushroom stew and mashed potatoes

120 min
Type of dish: Birds
Temperature: Hot
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Table salt 10.0 g
White wine 0.05 l
Creamed corn 0.0 kg
Sliced mushroom, can 0.3 kg
Elaboration

The following dishes are necessary for this recipe:

  • Prepare a poultry stock.
  • Prepare some tomato sauce.
  • Make mashed potatoes.
  • Season and grease and tie up the chicken and then roast in the oven at about 180 ºC.
  • Once cooked, remove from the oven and set the used tray aside for deglazing.
  • Ration the chicken.
  • For the chicken sauce.
  • 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 the cold stock.
  • Sauté the mushrooms.

HOW TO SERVE

  • Place the chicken on a plate and pour some thickened sauce over the top.
  • Place the mashed potatoes and mushrooms on the side.
Nutritional information (1 portion)
Fiber 6.81 g
Saturates 9.87 g
Monounsaturated fatty acids 15.64 g
Polyunsaturated fatty acids 13.1 g
Cholesterol 300.76 mg
Calcium 177.67 mg
Iron 5.52 mg
Zinc 3.35 mg
Vitamin A 135.86 ug
Vitamin C 48.32 g
Folic acid 136.27 ug
Salt (Sodium) 1539.76 mg
Sugars 9.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.