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Poulet et poivrons
avec sauce citronnée et pommes de terre rôties
Ce plat s’inspire du scarpariello, un classique italo-américain du dimanche soir! Comme touche finale, nappez le poulet, les poivrons et les pommes de terre rôties et croustillantes d’une sauce citronnée.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
160 g
Poivron
460 g
Pomme de terre Russet
1 pièce(s)
Citron
56 g
Oignon rouge
1 cs
Purée d’ail
1 cs
Farine tout usage
(Contient Blé)
1 pièce(s)
Concentré de bouillon de poulet
1 cc
Flocons de piment
1 cs
Sel au poulet
56 g
Bébés épinards
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
2 cs
Huile*
0.13 cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Cut potatoes into 1/2-inch pieces. Add potatoes, half the chicken salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, using 1 tbsp oil per sheet. Bake in the top and middle of the oven, rotating sheets halfway through.)
While potatoes roast, core, then cut pepper into 1-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Zest, then juice half the lemon. Cut remaining lemon into wedges.
Add peppers and 1/2 tbsp oil (dbl for 4 ppl) to one side of an unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.
Pat chicken dry with paper towels. Season with remaining chicken salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until chicken is golden-brown, 1-2 min per side. Transfer chicken to the baking sheet with peppers. Bake in the middle of the oven until peppers are tender and chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.
While chicken and peppers bake, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Stir in garlic puree, then sprinkle flour over top. Cook, stirring often, until onions are coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil and cook, stirring often, until thickened, 2-4 min. Stir in spinach, 1 tsp lemon juice (dbl for 4 ppl) and 1/8 tsp chili flakes. (NOTE: Reference heat guide.) Season with salt and pepper, to taste.
Thinly slice chicken. Divide chicken, peppers and potatoes between plates. Spoon sauce over chicken. Squeeze over a lemon wedge, if desired.