הכנתי לשכני ארוחת עוף

מצרכים

• Chicken
• 700–800 g boneless chicken thighs or chicken steaks
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano or Italian herbs
• ½ tsp black pepper
• 1 tsp salt
• 1 tbsp butter
• 2 garlic cloves, lightly crushed
• Roasted potatoes
• 800 g potatoes
• 2½ tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp dried rosemary or thyme
• ¾ tsp salt
• ½ tsp black pepper
• Creamy mushroom sauce
• 400 g mushrooms, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1½ tbsp butter
• 1 tbsp olive oil
• 250 ml cooking/heavy cream
• 100 ml chicken stock
• 1 tsp Dijon mustard, optional
• ½ tsp dried thyme
• Salt and black pepper
• Optional: 20–30 g grated Parmesan
• Vegetables
• 250 g green beans
• 2–3 carrots, cut into sticks
• 200 g sweetcorn
• 1 tbsp butter
• Salt and pepper
• 1. Start the potatoes
• Heat the oven to 210°C conventional / 190°C fan.
• Wash the potatoes and cut them into wedges similar to the ones in your photo. For an especially soft interior, boil them in salted water for 5–6 minutes, then drain thoroughly.
• Toss with olive oil, paprika, garlic powder, rosemary or thyme, salt and pepper. Spread them out in a roasting dish or on a baking tray.
• Roast for approximately 35–45 minutes, turning them after about 20 minutes, until browned and crisp around the edges.
• 2. Season and fry the chicken
• Pat the chicken completely dry. Mix the paprika, garlic powder, oregano, salt and pepper and rub it over both sides.
• Heat the olive oil in a large frying pan over medium-high to high heat. When the pan is properly hot, add the chicken without overcrowding it.
• Fry for approximately 2–3 minutes on the first side, without moving it too much, until you get a good brown crust. Turn it over and fry for another 2 minutes.
• Lower the heat slightly and a