Roast chicken with croquettes and salad

120 min
Type of dish: Birds, Vegetables
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Table salt 10.0 g
White wine 0.05 l
Creamed corn 0.02 kg
Lettuce 0.5 ud
Onion 0.05 kg
Elaboration

The following dishes are necessary for this recipe:

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.

HOW TO SERVE

  • Place the chicken on a plate and pour some thickened sauce over the top.
  • Place the croquettes and salad on the side.
Nutritional information (1 portion)
Fiber 5.15 g
Saturates 18.99 g
Monounsaturated fatty acids 35.4 g
Polyunsaturated fatty acids 45.23 g
Cholesterol 346.94 mg
Calcium 223.52 mg
Iron 5.88 mg
Zinc 4.13 mg
Vitamin A 243.51 ug
Vitamin C 33.02 g
Folic acid 123.35 ug
Salt (Sodium) 1968.81 mg
Sugars 10.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.