Grilled chicken recipe with txakoli with baked potatoes – Karlos Arguiñano


meat

In his TV show, chef Carlos Arginiano prepares an exquisite plate of roasted chicken with txakoli with baked potatoes, a recipe you can’t miss!

Ingredients (4 people):

  • 1 chicken
  • 5 potatoes
  • 5 onions
  • 6 shallots
  • 4 cloves garlic
  • 1 lemon
  • 250 ml txakoli
  • 1 lettuce
  • extra virgin olive oil
  • vinegar
  • Sol
  • parsley

Preparation of the recipe Grilled chicken with txakoli with bread potatoes:

Peel and slice shallots and garlic cloves, cut into cubes and put everything stew in a pan by spraying oil. When he blushes pour txakoli and boil it. Also add 250 ml of water and let it drain well. Put everything in mixing glass and mixing with an electric mixer. Save the sauce.

Peel potatoes and cut them in half moons not very thick. It peels off 4 onions and cut them into julienne. Put to heat a lot of oil in a pan, add the potatoes and onions and fry them. Season.

Put it down potatoes with chives at the bottom of the oven tray. Season the chicken (also inside). Cut lemon in half and place it in the chicken cavity, place it on bread potatoes and pour a little sauce over it. Bake at 180 ° C for 1 hour. During baking, pour it little by little with the rest of the sauce.

Let go lettuce leaves, wash them well and dry them. Chop them and put them in a bowl. Peel and mince 1 onion in fine julienne and add it. At the time of serving, season and garnish with oil and vinegar.

Cut chicken in 4 servings. Serve a portion of baked potatoes and a portion of chicken. Accompany each dish with a little salad. Decorate the plates with a few parsley leaves.

Nutritional information on the recipe:

There is a small amount on today’s plate vegetables and greens (87g per person, a minimum of 200g is recommended), representing this food group 17.5% of the meal, far from the recommended 50%.

this fact increases the percentage of other food groups both exceed 25% of the recommended dish.

Lots of food nutritious, from easy digestionprepared with little fat so that calorie intake is moderate. The dish is especially recommended for people with cholesterol and uric acid.

Recommended vegetable salad accompanying the chicken to balance the diet, supplementing the contribution of fiber, vitamins, minerals and antioxidants that regulate the nutrients of all body functions and they are in short supply of the main course.

From dessert fruit and yogurt.

Tips from Dr. Teleria:

Thyme infusion in the middle of the morning or in the middle of the afternoon to protect the throat.

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I will see you on another recipe.
David from 55000 Recipes

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