Thursday, 31 December 2020

Chicken and Chips


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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