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Chicken roulade with vegetables from the oven
What are we eating today? Delicious chicken roulade with vegetables from the oven
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Clean the potatoes. Cut the potatoes and onions into four. Cut the winter carrot into cubes and the celery into pieces.
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Dab the chicken roll dry with kitchen paper. Heat the oil in a frying pan and bake the chicken rolling stock around brown in about 10 minutes.
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Bring 250 ml of water to the boil and dissolve the bouillon tablet. Spoon the potatoes into the roasting pan or oven dish.
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Add the onion, carrot, celery, bay leaves and pepper to taste. Mix in the shortening of the chicken roll tray. Place the roller in between.
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Pour over the stock. Bake 50 minutes in the middle of the oven. Turn over the roulade and the potato mixture.
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Remove the roulade from the roasting pan and place it on a cutting board. Divide the potato mixture over 4 plates. Pour the gravy into a bowl.
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Cut the roulade into slices and spread over the plates. Serve the gravy separately. Sprinkle the plates with finely chopped celery.
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Nutrition
560Calories
Sodium0% DV1.300mg
Fat32% DV21g
Protein74% DV37g
Carbs17% DV50g
Fiber36% DV9g
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