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Deconstructed Hot Chicken

40 min. | 661 kcal | easy |
Favorite, Family
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1. Cook the potatoes Cut the potatoes into small cubes and put them in a pot. Add enough water to cover and salt. Bring to a boil. Take 1/2 cup of boiling water and put it in a bowl with the green peas to soften them, about 4-5 minutes. Drain. Cook the potatoes 10-12 minutes until tender. Drain then mash with butter and milk to taste. Add salt and pepper to taste.
2. Setup Chop the garlic. Grate the cabbage and the carrot. Toss the cabbage with the carrot in a bowl with a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, 1 tsp of sugar, salt and pepper. Set aside.
3. Cook the chicken Pat the chicken dry. Cover with the spices, salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the chicken 6-7 minutes on one side. Flip, cover and cook 6-8 minutes over medium-low heat. Remove from the pan and let stand a few minutes before slicing.
4. Make the sauce Put the demi-glace in a saucepan with 3/4 2P | 1 3P cup of water. Bring to a boil then reduce the heat to medium and simmer 4-5 minutes. Add pepper to taste.
5. Toast the panko Add the panko and garlic to the chicken pan. Add a drizzle of oil if needed. Cook 3-4 minutes until browned.
6. Plate your dish Serve the chicken with the mashed potatoes, green peas and garnish with breadcrumbs. Serve with the coleslaw. Otherwise, leave everything in the center of the table and let everyone help themselves. Bon appétit!
2 unit Chicken Breast
500 g Yellow Potato(es)
120 ml Green Peas
80 ml Panko Breadcrumbs
1 unit Garlic Clove(s)
30 ml Demi-Glace
100 g Green Cabbage
4 unit Organic Nantes carrot (s)
15 ml Spice Mix Roasted Garlic and Peppers
What you need pan, pots, strainer, potato masher, bowl
661 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 71g
24%
fat 9g
14%
cholesterol 198mg
66%
fiber 9g
36%
protein 72g
saturated 2g
10%
sodium 1068mg
45%
sugar 10g
trans 0g