Crispy Skinned Chicken Dinner
Pan Gravy and Pull Apart Bread
This dish takes advantage of the magic that comes from chicken skin and high heat! Roasting at at 450 helps this chicken skin become perfectly crisp and golden. Served alongside crispy fries and rich gravy, you'll want this dish in your regular rotation.
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
550 g
Poulet en crapaudine
2 pièce(s)
Pomme de terre Russet
170 g
Mélange pour salade de chou
2 pièce(s)
Pain artisan
9 g
Assaisonnement BBQ
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Concentré de bouillon de poulet
1 cs
Fécule de maïs
7 g
Persil
2 cs
Vinaigre de vin blanc
(Contient Sulfites)
2 pièce(s)
Gousses d'ail
¼ tasse(s)
Mozzarella, râpée
7 g
Ciboulette
Pas inclus dans votre livraison
½ cc
Sel et Poivre*
½ cc
Sucre*
1 cs
Beurre non salé*
3 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Pat chicken dry with paper towels. Sprinkle over half the BBQ seasoning. Season both sides of the chicken with salt and pepper. Transfer chicken to a parchment-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl). Roast in top of oven, until chicken is golden-brown and cooked through, 35-40 min (45-50 min for 4 ppl).**
While chicken cooks, cut potatoes into 1/2-inch wide wedges. Toss potatoes and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, thinly slice chives. Roughly chop parsley. Peel, then mince or grate garlic. Add coleslaw, mayo, vinegar, half the parsley and 1/2 tsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Toss together. Set aside. Whisk together cornstarch, broth concentrates, remaining BBQ seasoning and 1 cup water (dbl for 4 ppl) in a small bowl.
Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic and half the chives. Cook, stirring often, until fragrant, 1 min. Add cornstarch mixture. Cook, stirring often, until slightly thickened, 4-6 min. Cover with a lid to keep warm. Set aside.
Using a serrated (bread) knife, make 8 cuts width-wise, across rolls, leaving 1/4-inch intact at the bottom. Brush 1/2 tbsp oil over each roll, then stuff each cut with cheese and remaining chives. Season with salt and pepper. Transfer to the baking sheet with potato wedges. Bake in top of oven, until cheese melts and rolls are warmed through, 4-5 min.
Carve chicken. Add any chicken juices to the pot with gravy, then stir together. Sprinkle remaining parsley over potato wedges. Divide chicken, wedges, slaw and bread between plates. Serve gravy on the side, for dipping.