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Ingredientes
- Knob of butter
- 3 Tbsp. Sunflower oil
- 1 whl small chicken
- 2 x Potatoes, diced
- 2 Tbsp. Marmalade
- 50 ml White wine Fresh herbs to garnish Salt and pepper
Direcciones
- 1 Preheat the oven to 220c/425f/Gas 7. Heat the butter and 1 tbsp of oil in a large saute/fry pan suitable for the oven. Using a sharp knife, prepare the chicken by removing the legs and cutting each one into two (a meaty bit and the bone).
- 2 Cut the two wings away from the bird. Slice each breast away working the knife from the edge of the spine downwards. Put the darker pcs of the meat (the bone pcs) into the pan first. This will help the sauce.
- 3 Steam by covering with a lid for 3-4 min. Add in all the remaining pcs of chicken and season well. Keep on a high heat for 3-4 min turning till proportionately golden brown. Place the pan in the oven to finish cooking for a further 5-6 min.
- 4 Heat the remaining 2 tbsp of oil in a saute/fry pan. Toss the potatoes in the pan till crisp, golden brown and cooked through. Season.
- 5 Remove the chicken from the oven. Take the chicken from the pan and keep hot. Drain the oil from the pan and keep the residue. Add in the marmalade and white wine and cook for 1-2 min, stirring. Add in the chicken back into the sauce to coat and heat through.
- 6 To serve: Plate the darker pcs of meat first folowed by the meatier pcs, piled high. Pour the sauce over. Arrange the potatoes around the side and garnish with fresh herbs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 841g | |
| Recipe makes 2 servings | |
| Calories 1699 | |
| Calories from Fat 1019 | 60% |
| Total Fat 113.43g | 142% |
| Saturated Fat 28.73g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 454mg | 19% |
| Potassium 1870mg | 53% |
| Total Carbs 41.85g | 11% |
| Dietary Fiber 3.7g | 12% |
| Sugars 13.44g | 9% |
| Protein 118.02g | 189% |
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