Herbed chicken with potato
Instructions
Peel and wash the potatoes and shallots.
Clean the chicken, remove entrails, pass on the flame to remove hair, wash it and dry it.
Rub inside and out with salt.
wash the Sage, thyme and Rosemary needles, dry and mince finely.
In a bowl mix the chopped herbs with plenty of pepper; put one hand on the inside of the chicken by also adding a bay leaf.
tie the chicken with string, spennellatelo with a tablespoon oil and sprinkle with half of the chopped herbs.
Place the chicken in a baking pan, place in preheated oven at 180 degrees and let it cook for 15 minutes from time to time.
After this time, add in the same pan the fries and the shallots; sprayed with oil, sprinkle with the remaining chopped herbs, add another Laurel leaf and a pinch of pepper and Sun.
Continue cooking for about 40 minutes by spraying occasionally with cooking, drain chicken, split it into pieces and place on warm serving dish.
Add the potato, shallots and cover the dish with a sheet of metallic paper.
Remove the fat from the cooking pan that can hold over a fire; pour in the vinegar and stir to separate the cooking.
After a few minutes, add half a glass of water and let reduce by half.
Finally, add the butter divided into small pieces by striking it with a fork to thicken the sauce; Add parsley, washed and chopped.
Remove the metallic paper, pour the sauce over the chicken and serve immediately.
Ingredients and dosing for 4 persons
- 1 1000 g chicken
- 1 branch rosemary
- Sage
- Thyme
- 2 leaves of laurel
- 400 g of new potatoes
- 4 shallots
- 3 tablespoons of aromatic vinegar
- 20 g of butter
- 4 tablespoons of olive oil extra virgin
- 1 sprig of parsley
- Salt
- Pepper