Herb chicken with mushroom cream potatoes
easy
60 mins
60 mins
Ingredients
- 400 g Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Chicken (à approx. 1 kg)
- 2 medium-sized onions
- 8 Garlic cloves
- 200 g Mushrooms
- 100 ml Broth (instant)
- 200 g Whipped cream
- 1/2 bunch Rosemary and thyme
- 2 TABLESPOONS Oil
- 8 cherry tomatoes
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Grease
Directions
- 1
Potatoes wash, brush, halve and with salt and pepper season. Wash the chicken, dab dry and season with salt and pepper. Tie the thighs together with kitchen string. Put the chicken and potatoes on a greased oil pan of the oven and roast in the preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes. Peel onions and cut into slices. Wash the garlic. If necessary, wash and clean the mushrooms and dab them dry. Add mushrooms, garlic and onions to the chicken and fry. After about 30 minutes pour on broth and cream. Wash the rosemary and thyme, dab dry and pluck into small twigs. Cover the chicken with it and sprinkle with the oil. Wash and clean the tomatoes and cook the last 5 minutes. Remove the garlic, peel it from the skin and add it to the potatoes again. Season the cream potatoes again and arrange them on a plate with the chicken
- 2
Per portion (with 6 people) approx. 2560 kJ/ 610 kcal. E 52 g/ F 39 g/ KH 11 g. Per portion (with 4 persons) 3860 kJ/ 920 kcal. E 79 g/ F 58 g/ KH 16 g
- 3
Plate: Marie Schwetzke
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