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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