Diced breast of chicken, with carrots, brussels sprouts, and roasted chips dressed in vinegar, sunflower oil, herbs (oregano and tarragon), and smoked paprika.
The chicken breasts were roasted inside a lidded casserole dish, on a bed of carrots. Cooked for forty minutes under glass, and another twenty minutes with the lid removed. The chicken was dressed in a little sea salt.
The chipped potatoes were parboiled for ten minutes before being placed in the oven for about twenty five minutes. Turned once.
The sprouts were cooked in a small lidded pan for about seven minutes.
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