Saved to My recipes.
Removed from My recipes.
Chicken roast with lemon
Argentine style chicken with vegetables, coconut milk and mustard offer the original Argentine aroma. Just like typical steaks, empanada and delicious Argentine wine. Let’s start.
Preparation
90 min
Portion for
4
Ingredients
Sauce
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
-
Brown chicken pieces well in oil one after the other, then place in Pyrex dish.
-
Mix melted butter with lemon juice, water, salt and Vegeta and pour over chicken pieces.
-
Peel and dice celery and carrots and slice leek and celery stalk and distribute evenly between chicken pieces. Cover and bake in oven preheated at 200°C for about one hour.
-
In the meantime prepared the sauce. Briefly brown flour in melted butter. Add 200 ml of coconut milk, salt and pepper and simmer gently until thick, constantly stirring.
-
Mix sugar, mustard and vinegar into the remaining coconut milk and stir until slightly thick.
-
Mix together both mixtures to obtain compact sauce.
Advice
Sauce can also be served separately.
Serving
Remove roasted chicken with vegetables from oven, pour over with sauce and serve with cooked rice.
