Quick chicken with vegetable
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Energy 421 kJ (101 kcal) 5 %
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Sugar 1.03 g 1 %
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Fats 4.54 g 6 %
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Saturates 0.5 g 3 %
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Sodium 0.434 g 18 %
% recommended daily amount for adults (Everything about GDA)
This luxury dish is really quick and easy to prepare, but only slow cooking will achieved deliciously soft and juicy meat.
Ingredients
| butter | 1 tsp | 8 g | 58,7 kcal |
| peppers | 1 piece - any colour | 100 g | 28,7 kcal |
| spring onion | 3 pieces with the green parts | 100 g | 33,4 kcal |
| onion | 1 piece | 80 g | 32,9 kcal |
| potatoes | 3-4 pieces (to taste) | 350 g | 265,8 kcal |
| Creatif Trio Bonduelle - vegetable mix: sweet corn, peas, baby carrots | 1 tin - 400g | 265 g | 170,3 kcal |
| grill seasoning | 1 tsp + for sprinkling | 15 g | 25,1 kcal |
| salt | 1/2 tsp + for sprinkling | 9 g | 0,4 kcal |
| chicken thighs | 2 pieces | 300 g | 561 kcal |
| sunflower oil | few drops - or olive oil | 8 ml | 66,4 kcal |
Directions
- Grease the baking dish with a butter.
- Add the peppers, spring onion or onion, or a combination of both, sliced potatoes, canned vegetables, salt, grill seasoning and stir carefully, do not mash the vegetable.
- Put the chicken tights on a vegetable and sprinkle with salt and grill seasoning slightly on all sides.
- Then drizzle with the olive or sunflower oil.
- The key to this recipe is cooking at a moderate temperature. Bake covered for 90 minutes at 180°C.
- Then pierce the chicken in several places with a fork and pour over with a toasted juice.
- Bake further uncovered at 200°C for about 20 to 30 minutes, until golden crust.
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