- 500 g potatoes
- 60 g butter
- a chicken
- a shallot
- bread crumbs
- grated cheese
- Red wine
- extra virgin olive oil
For the recipe of roast chicken, grilled potatoes and mustard sauce, cut the chicken into four pieces, obtaining the two thighs with the overthrows and the two half breasts with the first part of the wing. Brown the chicken pieces in a pan with 4 tablespoons of oil, over high heat, resting them on the skin. Toast them for about 5 minutes. Melt the butter in another pan with 2 tablespoons of oil, a sprig of rosemary, a bit of thyme and marjoram. When turning the chicken pieces, transfer them to the pan with the bubbling butter on the side of the pulp. Cook them continuously, sprinkling them with butter and turning them often for about 25 minutes, over medium heat. Add salt during cooking.
For the sauce: chop the shallots finely and brown in a small saucepan for 2 minutes. Then add a heaping teaspoon of mustard and dilute it, pour in half a glass of red wine, cook for 3-4 minutes, then whisk everything with the immersion mixer, obtaining a pink sauce.
For the potatoes: peel the potatoes and cut them into touches. Blanch in salted boiling water for 5-6 minutes, then drain. Then sauté in a pan with plenty of extra virgin olive oil and mix them; when the oil has well seasoned them, sprinkle them with a few spoonfuls of breadcrumbs and grated cheese. Cook them for another 4-5 minutes. Serve the chicken with the potatoes and the sauce, adding salt if necessary.
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