John Myers
Garlic Butter – Chicken
The perfect garlic butter – chicken recipe with a picture and simple step-by-step instructions.
- 2 Pc. Garlic
- 80 g Soft butter
- Sea-Salt
- Pepper
- 1 Pc. Roast Chicken
- Hot pepper spice hot
- 4 tbsp Rapeseed oil
- 100 g Bacon slices
- 100 ml White wine
- 100 ml Chicken bouillon
- 600 g Small mushrooms
- 100 g Creme fraiche Cheese
- Sprigs of thyme
- First preheat the oven to approx. 160 ° C. In the meantime, peel and mash the garlic and knead with salt and pepper and the butter to a cream. It’s also easier with ready-made garlic butter.
- The roast chicken, I only used chicken legs with a portion of the breast, rinse and pat dry, carefully peel the skin off the breast and the legs, do not remove, and put the garlic butter under the skin with your fingers, smooth the skin a little and press it on . Season the roast chicken on the inside with salt, pepper and thyme, season all around with salt, pepper and the rose paprika on the outside. Place the chicken in a roasting pan, sprinkle with the oil and place in the oven on the lower rail for about 50 minutes and bake.
- Now cut the bacon into strips and put it in the roasting pan with the chicken, pour in the wine and stock and let it cook for another 20 minutes. In the meantime, clean the mushrooms and, if necessary, cut them in half and cook them in quarters, then place them in the roaster and let them cook for about 30 minutes.
- Take the roast chicken out of the roaster and keep it warm. Fold the crème frâiche under the wine sauce and thicken the sauce to taste, season again and season if necessary. Ribbon noodles with green beans or potatoes can also be served as a side dish.
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