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Roasted Chicken with Butter Sauce
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
90 min(s)
3 servings
Karoline Carvalho
@gostinhodachef- Ingredients
- Recipe
- Chicken Passarinho500 g
- Potato300 g
- Cherry Tomato100 g
- Garlic Clove10 unit(s)
- Butter2 tablespoon
- Blonde2 unit(s)
- Rosemary5 g
- Peppercorn Mix5 unit(s)
- Vinegar2 tablespoon
- Brown Sugar2 tablespoon
- Olive Oil, Salt, Black Pepper, Chimichurri and Green Smell to taste
- Place the chicken pieces in a bowl and season with salt, black pepper, brown sugar, vinegar, crushed garlic and a spoonful of butter. Mix well. Rest for 15 minutes. Put the potato to cook. It has to be al dente.
- Bake the chicken in a mold for 15 minutes and then add the potatoes and garlic to roast. After 10 minutes put the cherry tomatoes to bake too. When everything is golden, you can turn it off.
- In a frying pan, place a drizzle of olive oil, butter, bay leaf, rosemary, chimichurri and peppercorns. Let the butter melt and boil for 3 minutes and turn off. Put the sauce on the chicken after ready and put the green smell before serving.
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