Fried chicken seasoned with garlic
Allergens:
Ingredients for 5 portions
Calculate portions
Chicken thighs
1.65 kg
High oleic oil
0.4 l
Table salt
3.75 g
Intense olive oil
0.05 l
Garlic, bulb
1.25 ud
Parsley
0.5 g
White wine
0.05 l
Breadcrumbs
0.01 kg
Poultry stock
0.4 l
Garlic powder
0.05 g
Ground black pepper
0.05 g
Mayonnaise sauce
0.05 l
Garlic, bulb
0.25 ud
Potatoes
0.6 kg
High oleic oil
0.25 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)
Energy
1143.28
kcal
Carbohydrates
26.3
g
Proteins
51.99
g
Lipids
90.31
g
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.
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