John Myers
Contents
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Ingredients
The chicken
- 1 piece Fresh chicken
- Himalayan salt
- Black pepper from the mill
- In-House production of steak spices
- 4 tablespoon Sunflower oil
The potatoes
- 12 small Jacket potatoes
- 1 tablespoon Butter
- 1 size Diced onion
- 1 piece Garlic cloves chopped
- Himalayan salt
- Black pepper from the mill
- 400 g Liquid cream
- 50 g Wild garlic fresh
Instructions
- Rub the inside and outside of the chicken with the spices. Quantity at your own discretion. Then brush the oil inside and out and let it stand for 2 hours. Now put on a skewer and put in the oven at 180 ° upper and lower. Let the bottom heat grill for 90 minutes. Brush with fried juice every now and then.
- Fry the freshly cooked peeled potatoes in a high pan with a little salt, pepper, garlic and onion. Pour on the cream. Let simmer briefly. Add rinsed and finely chopped wild garlic. Let it steep on the stove for approx. 10 minutes on the lowest setting. Turn off the stove and let it stand a little longer with the lid on. Finally, season again well with salt and pepper.
- Then place the divided chicken on a plate with the potatoes in the sauce. Good Appetite.
Nutrition
Serving: 100gCalories: 206kcalCarbohydrates: 8.7gProtein: 1.7gFat: 18.5g
