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Donnalee
Surprising chicken with rosemary potatoes
Surprising chicken with capers and olives with rosemary potatoes and string beans
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Clean the potatoes and cut them unpeeled into 2 cm wide slices.
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Divide them over one half of a baking sheet covered with parchment paper, drizzle with the oil and sprinkle with rosemary and salt.
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Fry the potatoes in the middle of the oven for about 30 minutes until golden brown and done.
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Meanwhile, scoop the chicken fillets with the oil, put them in the baking dish and sprinkle with pepper.
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Drain the olives and capers, but collect the moisture from the capers.
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Divide the olives and capers over the chicken and drizzle with half of the moisture from the capers.
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Put the chicken next to the potatoes in the oven after 10 minutes.
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Meanwhile, bring a pot of water to the boil. Remove the stem set from the string beans and cut the beans into 2 cm pieces.
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Boil with salt, if necessary, for 4 minutes. Drain and let drain well.
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Heat the rest of the oil in the frying pan and fry the beans on medium heat in 5 min. Over medium heat al dente.
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Season with the mustard, pepper and salt. Change regularly.
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Divide the chicken, potatoes and string beans over the plates.
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Nutrition
615Calories
Sodium0% DV1.140mg
Fat37% DV24g
Protein74% DV37g
Carbs18% DV53g
Fiber72% DV18g
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