Filter
Reset
Sort ByRelevance
Ki8deslr
Free-range chicken with forest mushrooms, nuts and horseradish gravy
Free-range chicken from the oven with forest mushrooms, walnuts, horseradish gravy and garnitur of green beans
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the chicken come to room temperature. Preheat the oven to 175 ° C. Grind the walnuts in a food processor.
-
Wipe the mushrooms clean and cut small. Chop the shallot and garlic. Heat in a frying pan oil and fry for 1 min.
-
Add the mushroom, stirring over high heat until the moisture has evaporated. Season the herbs (finely chopped), season with salt and pepper.
-
Remove from fire and mix in ground nuts. Loosen the skin from the meat of the chicken around the breast and legs by pushing fingers a little further in between.
-
Spread the mushroom mixture evenly over the chicken between the skin and meat. Stick the skin to the abdominal cavity with cocktail sticks.
-
Place the chicken with breast upwards in the roasting pan or stick to roasting spit. Pour a little water into the roasting pan or slide under the chicken to spit a drip tray with a little water.
-
Roast the chicken in the oven for about 1 hour. Turn the chicken occasionally and baste with frying fat.
-
Peel the carrot with a peeler and cut into long strips. Melt butter in the pan and gently fry the rest of the garlic for 1 min.
-
Put the shallots (peeled), snow peas and green beans through them and cook gently in 15-20 minutes. Season with salt and pepper.
-
Cook for the gravy in the fond, in a wide pan, until 1/3 is left. Remove the pan from the heat and whisk together with a whisk of butter, to create a light-bound gravy.
-
Stir in the horseradish and season with salt and pepper. Halve the chicken along the table with a large sharp knife. Cut off the legs. Serve with vegetables and gravy.
-
25 minMain dishmy litters, spring / forest onion, unsalted peanuts, ketjapmarinademanis, sweet chilli sauce, sambal, cornstarch, oil, minced beef, broth,spicy noodles with minced meat
-
55 minMain dishGreek yoghurt, tomato juice, leaf parsley, Quinoa, garlic, onion, olive oil, red pointed pepper, water,pointed pepper with quinoa
-
30 minMain dishalmond shavings, yellow onion, Red pepper, leeks, traditional olive oil, half-to-half-chopped, cumin seed, fusilli, garlic, grilled red peppers in a pot, white cheese,pasta with paprika-almond sauce and grilled vegetables
-
45 minMain disheggplant, carrots, garlic, lemons, fresh parsley, olive oil, curry powder, white cheese cubes, shawarma sandwiches, dolma,mezze with dolma's, eggplant puree and salads
Nutrition
575Calories
Sodium18% DV440mg
Fat71% DV46g
Protein46% DV23g
Carbs5% DV16g
Fiber16% DV4g
Loved it