Sherry chicken with braised vegetables
easy
75 mins
75 mins
Ingredients
- 4 Carrots (about 100 g each)
- 12 Shallots or small onions
- 600 g Potatoes
- 1 (approx. 1.2 kg) ready-to-cook chicken
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml Sherry medium dry
- 1 can(s) (425 ml; 175 g of extractable weight) Artichokes
- 1 collar Thyme
- 200 g Whipped cream
- 1 collar Spring onions
- 7-10 Tbsp Parsley
Directions
- 1
Clean and peel the carrots, halve them lengthwise and cut them into pieces about 3 mm thick. Peel the shallots. Peel, wash and quarter potatoes lengthwise. Wash chicken, dab dry and cut in half.
- 2
Season with salt and pepper. Put the chicken on a grill. Season the prepared vegetables with salt and pepper and place them on a greased baking tray and slide them under the grill in the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-50 minutes.
- 3
Sprinkle the sherry on the chicken every now and then. In the meantime, drain the artichokes. Wash the thyme, dab dry and, except for something to garnish, pluck. Mix the thyme with the cream and pour over the chicken.
- 4
Clean and wash the spring onions and add to the vegetables with the artichokes about 10 minutes before the end of the cooking time. Remove the chicken from the oven. Remove the meat from the bones, cut open and serve on a plate with the vegetables and the sauce.
- 5
Garnish with parsley and the remaining thyme.
Nutrition Facts
740 kcal
39 g
38 g
52 g
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