Marinated & roast chicken
Seasonal vegetables and chicken breast are always a good option to have a wonderful dinner.
Ingredients
- Chicken
- 2spoons of your favorite mash potato
- 2scoops of mixed herbs (dill, chervil, chives sliced thinly)
- Lemon and olive oil dressing
- 1chicken breast
- 1chicken leg - boneless
- Red wine «instant marinade»
- 1diced carrot
- 2diced mushrooms
- 30g breadcrumbs
- 100g baby spinach chopped
- 3dl of red wine
Instructions
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.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.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.Step 4
Make a nice plate with all the elements. Remaining marinade can be made into a sauce.