Dill chicken with glacified salad peasants
Cooking Time1 h
Ingredients15
DifficultyMedium
Dill chicken with glacated salad peasants is a simple interpretation of classic dill meat, but with chicken instead of calf. Here the chicken gets seven soft with carrot and fond before the sauce is rode to a lens pot with fresh taste of vinegar and a lot of dill. Serve with lubricated salad peasants and pressed potatoes.
Categories
DinnerYields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 1900 g mild potatoes
- Step: 21 pc pouring dill
- Step: 31 pc carrot
- Step: 44 pc chicken files
- Step: 55 dl water
- Step: 62 pc pucks frozen chicken fund
- Step: 72 tsk salt
- Step: 81 1/2 msk cornstarch
- Step: 91 1/2 msk strokes
- Step: 101 1/2 msk vinegar (12%)
- Step: 11salt
- Step: 12pepper
- Step: 131 msk butter
- Step: 141 msk water
- Step: 15150 g salads
Instructions
- Step: 1Scale and cook potatoes soft in salted water.
- Step: 2Dill Chicken: Hack the dill roughly. Scale and cut the carrot into centimeter dice. Wash and cut the chicken fillets in about 3 cm large pieces.
- Step: 3Boil up carrot, chicken, water, fund and salt in a pot and let seven about 20 minutes. Remove the foam on the surface with a spoon.
- Step: 4Mix the corn starch with some water and move down the pot. Add sugar and vinegar and taste off with salt and pepper. Turn the dill down just before serving.
- Step: 5Pour off the potato and let it steam off a few minutes without the lid. Press the potatoes.
- Step: 6Honors: Melt the butter in a pot along with the water and put in the salad peas. Heat until they are lukewarm and taste with salt and pepper.
- Step: 7Serve the dill chicken with pressed potatoes and salad peas.
Näring
| Calories | 408kcal |
|---|---|
| Carbohydrates | 50.6g |
| Fat | 4.9g |
| Protein | 36.4g |
| Serving Size | 4serving |
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