Fried chicken seasoned with garlic

50 min
Type of dish: Birds
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Chicken thighs 1.65 kg
High oleic oil 0.4 l
Garlic, bulb 1.25 ud
Parsley 0.5 g
White wine 0.05 l
Breadcrumbs 0.01 kg
Ground black pepper 0.05 g
Mayonnaise sauce 0.05 l
Onion 0.027 kg
Carrots 0.013 kg
Green leek 0.16 ud
Water 0.4 l
Elaboration
  • Prepare and chop the thighs.
  • Chop the garlic and parsley into brunoise.
  • Peel, wash and chop the potato.
  • Prepare a white stock.

For the chicken sauce: 

  • Fry the garlic chopped into brunoise.
  • When the garlic starts to brown, add half of the parsley and the white wine and then let cook until the alcohol evaporates.
  • Add the breadcrumbs and poultry stock.
  • Adjust to taste and thickness if necessary.

For the chicken:

  • Season and lightly flour the chicken and then fry at a high temperature.
  • Place on a baking tray and sprinkle over a mixture of white pepper and garlic powder.
  • Pour some sauce over the chicken and then place in the oven.
  • Remove from the oven before the garlic starts to burn and when the inside of the chicken is well cooked.
  • For the garlic mayonnaise:Blend the garlic and mayonnaise with a blender. Add salt and thicken if necessary.
  • For the garnish:fry the potatoes
  • Place the chicken on a plate together with the chips and garlic mayonnaise. Sprinkle over some parsley.
Nutritional information (1 portion)
Fiber 4.27 g
Saturates 11.38 g
Monounsaturated fatty acids 69.17 g
Polyunsaturated fatty acids 9.88 g
Cholesterol 193.16 mg
Calcium 88.22 mg
Iron 5.21 mg
Zinc 2.55 mg
Vitamin A 104.51 ug
Vitamin C 33.57 g
Folic acid 92.69 ug
Salt (Sodium) 1448.43 mg
Sugars 5.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.