Chicken with cream cheese and caramelized leek with mashed potatoes and carrots

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash herbs, shake dry. Pluck leaves from the stems and chop very finely. Cut large stems a little smaller. Peel garlic and press it through a garlic press. Mix with herbs and cream cheese. Peel onion and cut into eighths. Wash the chicken, dab dry. Rub inside with salt and pepper. From the chicken breast with your fingers from the opening, loosen the skin so that one pocket is created per half of the breast. Pour in approx. 60 g cream cheese each. Smooth the skin with your fingers, distributing the cream cheese evenly. Fill chicken with onions and herb stems. Stick together the opening with wooden sticks and tie with kitchen string. Tie the legs together with kitchen string. Rub chicken with salt and pepper and place on a lightly greased baking tray. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 1 1/2 - 1 3/4 hours. Mix 100 ml water and 1/2 teaspoon salt. Brush the chicken with the salt several times during the cooking time. After about 30 minutes of cooking time, pour on wine. Fill up evaporated liquid with water again and again. If necessary, cover the chicken with aluminium foil at the end of the cooking time. Peel potatoes, cut into quarters and cook in boiling salted water for about 20 minutes. Peel carrots, cut them in half or quarters depending on size and cut them into larger sticks (approx. 0.5 cm - 0.7 cm thick). Clean, wash and cut the leek into very fine strips. Heat 25 g butter in a large pan. Steam the leek for 5-7 minutes until the liquid has almost evaporated

2. 2

   Add brown sugar. Caramelise over high heat for approx. 2 minutes while turning. Season leek with salt and pepper, keep warm. Steam carrots in a pot with little water and 25 g butter for 5-6 minutes, drain and keep warm. Heat 50 g butter, crème fraîche and milk in a small pot until the butter has melted. Drain the potatoes and put them back into the pot. Add butter-milk mixture and mash to puree. Season with salt, pepper and nutmeg and keep warm. Remove the chicken, pour the frying mixture through a sieve into a measuring cup. Put the chicken back on the baking tray, cover loosely with aluminium foil and keep warm in the switched off oven. Fill the roasting set with water to 350 ml, bring to the boil, stir in the remaining cream cheese and thicken with sauce thickener. Serve the mashed potatoes with the leek. Put the carrots on a plate and place the chicken on top. Add sauce

3. 3

   Picture 02 + 03 Garnish with parsley

Nutrition Facts

KCAL
920 kcal

CARBS
45 g

FATS
48 g

PROTEINS
60 g