Soft lemon chicken, endives and carrots with orange and baby potatoes
Difficile d'imaginer plus de saveurs en un seul plat. L'acidité de la volaille, le côté sucré de la mousseline de carottes cuites à l'orange et la légère amertume de l'endive rendent ce plat cohérant et gagnant. On adore!
Chef's choice, Hypo-toxic
Ingredients
Portions:
4
500 g
baby potatoes
600 g
chicken thigh ragout
3 pieces
endives
4 pieces
yellow carrots
2 pieces
onions
3 tbsp
casa olive oil
3 cloves
garlic
2 pieces
organic lemons
2 pieces
extra oranges
1 tsp
fine salt
0.5 tsp
white peppercorns
2 tsp
thyme
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (390°F).
- Boil the baby potatoes in salted water until tender, about 10 minutes, then drain and set aside.
- In a large pan, heat casa olive oil over medium heat. Add chopped onions and garlic, sauté until fragrant.
- Add chicken thigh ragout to the pan and cook until browned. Add organic lemon juice, orange zest, and thyme. Season with fine salt and freshly ground white peppercorns.
- Add sliced endive and yellow carrots to the pan. Cover and simmer until vegetables are tender, about 10 minutes.
- Serve the chicken mixture with boiled baby potatoes on the side. Garnish with extra orange slices if desired.