Honey mustard chicken with young vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the chicken and season with salt inside and out. Tie legs and wings together with kitchen string. Melt 20 g fat and spread it on the chicken. Place 2 tablespoons of water in an ovenproof dish and place the chicken in the dish with the breast side down. Roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 11/4 hours. Turn the chicken after approx. 30 minutes. In the meantime clean, wash and halve the kohlrabi and cut into thin slices. Clean the carrots, leaving a little green and wash. Bring 1/2 litre of salted water to the boil in a pot, add the carrots and cook for 6-8 minutes and drain. Add kohlrabi and frozen peas to the vegetable water and cook for about 5 minutes. Drain, collect the vegetable water and measure 1/4 litre. Keep vegetables warm. Heat the remaining fat in a pot and sauté the flour in it. Add vegetable water and milk and simmer for about 5 minutes while stirring. Season with salt, pepper and granulated stock. Wash the chervil, dab dry and cut finely except for a little bit for garnishing. Add to the sauce and keep warm. Mix honey, mustard and cayenne pepper. Spread the chicken with the sauce about 10 minutes before the end of the frying time. Place the vegetables with a little chervil sauce on a preheated plate and arrange the chicken on top. Serve garnished with the remaining chervil

2. 2

   Dishes: Wedgwood

3. 3

   Glasses: Kosta Boda

Nutrition Facts

KCAL
760 kcal

CARBS
27 g

FATS
42 g

PROTEINS
68 g