Chicken with lukewarm potato salad
Cooking Time45 m
Ingredients10
DifficultyMedium
Newly cooked potatoes, some crème fraiche and some juicy tomatoes are far enough when you want to get a simple potato salad together. Move down salad bulb and top with hacked parsley so everything feels fresh and homely. Serve that lukewarm along with chicken fillets spiced with the thyme.
Categories
Main courseDinnerYields
2ServingsCooking Methods
In the oven
Ingredients
2 servings
- Step: 1450 g potatoes (referred to amandy)
- Step: 22 pc chicken files
- Step: 31 tsk oil
- Step: 4salt
- Step: 5pepper
- Step: 61 tsk the hour
- Step: 71/2 pc driving tomatoes
- Step: 81/2 pc by the salad
- Step: 92 dl crème fraiche pepper root, lemon and sea salt
- Step: 101/2 pc ask fresh parsley
Instructions
- Step: 1Tina chicken if frozen is used.
- Step: 2Put the oven at 175°C.
- Step: 3Scale and cook potatoes.
- Step: 4Brew the chicken fillets around the oil, salt and pepper. Turn over the thyme and insert the middle of the oven until the inner temperature is 72°C, 10-12 minutes.
- Step: 5Half the tomatoes and slice the salad bulb.
- Step: 6Mix the freshly cooked potato with crème fraiche, tomatoes and salad bulb.
- Step: 7Hack the parsley and sprinkle over and serve with the chicken.
Näring
| Calories | 630kcal |
|---|---|
| Carbohydrates | 46g |
| Fat | 32g |
| Protein | 36g |
| Serving Size | 2serving |
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