Chicken meat is rich in protein, potassium and phosphorus. It contains protein, iron and many B vitamins. Chickens are a dietary product that provides the body with energy with a low calorie content. Therefore, chicken dishes are included in various diets. They are useful for the prevention of hypertension, stroke, atherosclerosis and diabetes. Chicken meat is usually prepared quickly, and the benefits of it are undeniable.
It is necessary
-
- For chicken with vegetables:
- 1 chicken;
- 3 sprigs of rosemary;
- 1/2 cup buttermilk
- 4 tablespoons vegetable oil;
- 5-6 pcs. potatoes;
- 1 pod of red
- yellow and green bell peppers;
- 2 cups chicken broth (you can from cubes);
- 2 tbsp chopped parsley;
- ground black pepper;
- ground red pepper;
- salt.
- For lemon sauce:
- 3 egg yolks;
- 3 tbsp flour;
- 400 ml chicken broth;
- 2 tbsp butter;
- 5 tbsp lemon juice;
- 1 tbsp chopped parsley;
- ground red pepper;
- salt.
Instructions
Step 1
Chicken with vegetables
Heat the oven to 200 ° C. Rinse the chicken and pat dry. Mix salt with black and red pepper and rub the chicken carcass with this mixture.
Step 2
Wash the rosemary and place the twig in your abdomen. Combine buttermilk with 2 tablespoons vegetable oil, red pepper and brush all sides of the chicken well.
Step 3
Transfer the chicken to a small, deep baking sheet or place in a special dish and bake in the oven for 70 minutes.
Step 4
Wash and peel potatoes. Remove the stalks and seeds from the bell pepper. Cut vegetables into small cubes and fry in a skillet with the remaining 2 tablespoons of vegetable oil.
Step 5
After 30-40 minutes from the beginning of baking, pour chicken broth into a mold with chicken or on a deep baking sheet, and 10 minutes before the end of frying, add potatoes with pepper.
Step 6
Before serving, place the chicken and vegetables on a platter, sprinkle with washed, chopped parsley and pour over the lemon sauce prepared according to the recipe below.
Step 7
Lemon sauce
Place the butter in a saucepan and heat it in a water bath.
Step 8
Fry in oil, stirring continuously, flour and pour in hot chicken broth. You can use a cube to prepare it. Stir well to avoid clumping. Boil in a water bath until thickened.
Step 9
Set aside 3 tablespoons of the sauce in a separate bowl and refrigerate.
Step 10
Beat the egg yolks with lemon juice and 3 tablespoons of chilled sauce until smooth.
Step 11
Combine the mixture with the bulk of the sauce. Season with salt and pepper. Heat the sauce, stirring continuously, in a water bath for 3 minutes.
Step 12
Remove prepared sauce from heat. Add chopped parsley to it and mix thoroughly. Pour the lemon sauce over the oven-baked chicken and vegetables.
