John Myers
Mustard-crusted Chicken with Turnips and Fried Triplets
The perfect mustard-crusted chicken with turnips and fried triplets recipe with a picture and simple step-by-step instructions.
- 1 piece Chicken fresh
- 600 gr Small potatoes “triplets”
- Salt pepper
- 400 gr Little white turnips
- 80 gr Grainy mustard
- 150 gr Breadcrumbs
- 60 ml Oil
- 90 gr Butter
- Black pepper from the mill
- 1 tsp Brown sugar
- 1 bunch Parsely
- Boil and cook the potatoes, drain, allow to evaporate and peel. Peel the turnips and possibly quarter or halve lengthways.
- Wash, dry and cut the chicken in half. Season the halves on the skin side with cayenne pepper, brush with mustard and press into breadcrumbs. Place the poultry pieces – breading on top – on a baking sheet and carefully dab the oil with a brush. (The breading must be well covered with oil!)
- Cook the chicken in the preheated oven (circulating air 200 degrees) on the 2nd rack of the oven for about 35 minutes (COOKING TEST!)
- In the meantime, fry the potatoes in 30 grams of butter and the remaining oil until golden brown. Season with salt and pepper. At the same time put the rest of the butter in a saucepan, melt it, add the sugar and let it caramelize. Add the turnips and turn in them. Add 5 tbsp water and cook covered over a mild heat for about 7-10 minutes (depending on size),
- Chop the parsley and fold in. Take the chicken out of the oven and serve with the turnips and potatoes.
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