Chicken dinner in half an hour: herbed chicken, sauteed potatoes, zucchini and egg hors d'oeuvres
ANTI-CHEF · ♥ 6.3K likes · 154.2K views · 13 min video
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Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- full chicken
- hot water
Cut up the chicken: halve the breast, separate thigh and drumstick.
Cutting up the chicken and gathering ingredients
Fill a big pot with hot water, salt it, cover and set over the highest heat.
- salt
- pepper
Once the butter is bubbling, add the chicken, turn it in the butter, season with salt, pepper and Italian seasoning; skin side down.
Add the zucchini to the boiling water and boil uncovered 8 minutes.
- 2 whole tomatoes
Lower the tomatoes in a strainer into the boiling water for 10 seconds to loosen the skin, then peel.
- 2 whole eggs
Add the eggs to the zucchini water and boil 11 minutes.
- 1 tbsp butter
Heat a tablespoon of butter in a frying pan over high heat; when the foam subsides add the potatoes, dried thoroughly, and toss.
Turn the chicken. Remove the eggs from the boiling water.
Remove the zucchini from the water when barely soft; quarter lengthwise and cut into 3/4 inch pieces.
- 1 tbsp olive oil
Heat a tablespoon of olive oil in another frying pan and toss the zucchini to evaporate the moisture.
When the potatoes start to brown, season with salt and pepper and keep over low heat, tossing occasionally.
Assembling the egg hors d'oeuvres
- salt
- pepper
- mayonnaise
Shell and halve the hard-boiled eggs and cover each with a spoonful of mayonnaise.
- 4 slices salami
Cut the tomatoes into wedges; arrange eggs, salami and tomatoes; top with pepper, salt and chopped parsley.
- parsley
Plate the chicken; arrange the zucchini on one side of a plate and the potatoes on the other.