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Whole chicken with potato salad
1.Place the sliced potatoes and salt in a large pot of boiling water. Cook until the potatoes are barely tender. Drain the potatoes in a colander, placing the potatoes in a large bowl. 2. In the same bowl, add minced garlic, minced shallot, scallion and chopped turnips. Seasoning with salt and pepper. Add 2 tablespoons of mustard, sugar and vinegar. 3.Pour some olive oil in and mixture well. 1. In a small bowl, combine the minced garlic, lemon zest and juice, paprika powder and cumin powder. Seasoning with salt and pepper. Whisk olive oil to create a loose paste. 2. Tie the chicken’s legs together with butcher’s twine. Spread the paste all over the chicken. Marinate for 2 hours at room temp. 3. In a large skillet, turning to mid-high heat, add olive oil. Place the chicken in, cook until it becomes golden brown on both sides. 4. Transfer the chicken to a baking tray. Bake at 400 oF for 20 minutes. 5. In the same skillet, pour the red wine in, add salt, pepper and cornstarch. Pour chicken broth in. Cook well. 6. Put the red wine sauce on the top of chicken. 7. Garnish with parsley and serve.