Roast chicken with chips and baked tomatoes

90 min
Type of dish: Birds
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Table salt 10.0 g
White wine 0.05 l
Creamed corn 0.05 kg
Potatoes 0.4 kg
Elaboration

The following dishes are necessary for this recipe:

  • Prepare a poultry stock.
  • Prepare some tomato sauce.
  • Make provencal tomatoes.
  • Make straw potatoes.
  • Tie up and grease the chicken and add salt and pepper. 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.
  • Gravy. 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 tomatoes and potatoes on the side.
Nutritional information (1 portion)
Fiber 6.12 g
Saturates 9.61 g
Monounsaturated fatty acids 15.68 g
Polyunsaturated fatty acids 13.68 g
Cholesterol 298.41 mg
Calcium 140.9 mg
Iron 5.63 mg
Zinc 3.55 mg
Vitamin A 137.29 ug
Vitamin C 62.24 g
Folic acid 139.68 ug
Salt (Sodium) 1052.18 mg
Sugars 10.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.