Chicken and chips
Cooking Time45 m
Ingredients14
DifficultyMedium
When the chicken meets eggs and throat bread in the forehead, the surface becomes golden and lovely crispy. To that comes oven roasted potato lifts and a fresh dip on basilica, chess bulb, smetana and some white vinegar. A simple right that feels both hefty and luxurious, without requiring much of the kitchen.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Laws
Ingredients
4 servings
- Step: 1900 g savings potatoes
- Step: 21 msk oil
- Step: 3salt
- Step: 4pepper
- Step: 54 pc chicken files
- Step: 61/2 dl veteran
- Step: 72 pc eggs
- Step: 81/2 dl fire bread or panko
- Step: 92 msk oil
- Step: 101 pc the chalon
- Step: 111 tsk white vinegar
- Step: 121 pc potting basilica
- Step: 132 dl smetana
- Step: 141 pc romance salad
Instructions
- Step: 1Put the oven at 225°C and insert a long boiler.
- Step: 2Divide potatoes in length and mix with oil, salt and pepper. Pour out on the hot long boiler and insert in the middle of the oven about 30 minutes.
- Step: 3Chicken: Cut each file in five records. Spice with salt and pepper and turn them in the flour. Turn the eggs up and turn the pieces first into eggs and then into throat bread. Strike them golden brown in the oil in a pan. Then put them on the potato sheet for the last five minutes of the fried potato.
- Step: 4Basil dipp: Scale the onion and hack it nicely. Mix the onion hack with the vinegar and let pull a minute. Hack the basilica. Mix the onion hack with smetana and basilica. Taste with salt and pepper.
- Step: 5For serving: Serve chicken and potatoes with the dip and romance salad.
Näring
| Calories | 688kcal |
|---|---|
| Carbohydrates | 49g |
| Fat | 36g |
| Protein | 39g |
| Serving Size | 4serving |
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