Marinated & roast chicken

Marinated & roast chicken

Seasonal vegetables and chicken breast are always a good option to have a wonderful dinner.



    1. Step 1

      Simmer the vegetables together with a pinch of salt, add the wine, «flambee» and pour directly on the chicken leg. Leave it to cool down in the fridge for 2 hours, then remove the liquid.
    2. Step 2

      Chop vegetables and meat with mixer or meat grinder, don’t blend too much, add the breadcrumbs. Make some meatballs and roast in the oven at 170°C for +/- 15 min.
    3. Step 3

      Brush the chicken with butter. Leave to cool in the fridge. Then roast the chicken breast at 170°C for +/- 20 min, cut in  two.
    4. Step 4

      Make a nice plate with all the elements. Remaining marinade can be made into a sauce.