Chicken with Vegetables, a Low Carb Recipe for fast Food
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Ingredients and Shopping tips at a glance!
You can prepare this dish very easily in variations. The following table gives a quick overview:| Beschreibung | Ideal für |
|---|---|
| Hähnchenbust bzw. Bio-Maishähnchenbrust | Feinschmecker |
| Hähnchenkeulen | Für Genießer |
| Hähnchenflügel | Für Knabberfreunde |
| Räuchertufo | Für Veggie-Freunde |
2. This is how the preparation goes wonderfully
Please note the following tips, it is not only about this dish, I would like to give you some basic ideas. If you have any questions, please feel free to leave a comment at the bottom of the page.- The veggie variation with tofu: Fry it in the pan and glaze it with soy sauce, we do that at the end! Meat eaters regularly confuse this tofu with smoked bacon…
- With this dish, the veggie variant is your wild card, the preparation takes only 4 minutes!
- The mushrooms, in our case mushrooms, always tolerate roasting, so please fry them. This creates a fantastic taste that makes every bag of sauce overflowing! Just a moment…
- We fry the chicken pieces first in this dish, which is how these wonderful roast aromas are created.
- For this you use a hot pan with little oil. Always start with the skin side!
- Add the mushrooms after the first turn and fry them. Let all the ingredients take colour, deglaze with white wine and broth, add thyme and butter, continue cooking in the oven. This is how you make your homemade sauce!
- When cooking vegetables, please remember the different cooking times. My trick: Cut vegetables thicker or thinner “according to type”, so you can still steam the vegetables in a pot in one step!
- Pour the sauce 3 times over the chicken pieces in the oven during the following 35 minutes of cooking time to improve their taste. After the last pouring, add a little salt to the skin and finally let the chicken pieces fry crispy for at least 10 minutes.
3. Chicken with vegetables Recipe
Chicken with Vegetables and fine Thyme Sauce
Prepare a simple low carb dish with lots of vegetables step by step.
The recipe Chicken with Vegetables I show you in this post. Let yourself be seduced to a simple and particularly tasty dish and enjoy it without a guilty conscience. Lunch, dinner or holiday dinner? This chicken dish has potential for your top ten most popular low carb dishes. No question remains unanswered here! Breast, leg […]
Cousine
Keyword
Preparation Time
15 Min.
Cook Time
35 Min.
Ingredients
|
Chicken and Sauce |
||
| 2 | piece | chicken breasts (Optional 185 g smoked tofu) |
| 10 | Stück | Mushrooms |
| Salt (I use Ursalz!) | ||
| Pepper (I use black pepper) | ||
| some | Olive oil | |
| 80 | ml | White wine dry |
| 250 | ml | Vegetable broth |
| 40 | g | butter |
| 1 | tsp | thyme |
|
Low carb vegetables as side dish |
||
| 2 | pc | carrot |
| 1 | pc | broccoli |
| 4 | Bars | celery |
| 1 | pc | Courgette |
| some | Chili | |
| 1 | tbs | butter |
| 4 | pinches | nutmeg |
Instruction
Prepare chicken and sauce
Preheat the oven at hot air stage 185°C.
Wash the chicken breasts and dry them with kitchen paper.
Cut the mushrooms in half or in quarters depending on their size.
Heat a large pan and let some olive oil run in.
Season the chicken breasts with salt and pepper and place them in the hot pan. Fry on one side and let the colour take.
Add the mushrooms and sauté. Turn the meat, deglaze with white wine and broth, add butter and thyme. Put the pan without lid in the oven.
Pour the sauce over the meat several times during the 35 minutes cooking time.
Carefully add salt to the chicken pieces about 10 minutes before the end of the cooking time.
cook vegetables
Peel the carrots and cut them into 1 mm thin, diagonal slices. Place the carrot slices in a wide pot.
Cut the broccoli into florets, make a cross-shaped incision in the stalk and place with the carrots.
Cut the ends off the zucchini, halve lengthwise, cut out the core and cut into 5 mm pieces.
Cut the celery into 5 mm thick pieces, place the zucchini and celery in the pot.
Season the vegetables with salt, pour boiling water over them and cook for 8-10 minutes at high heat with lid until firm to the bite.
Carefully pour off the vegetables, foam the butter in the pot and season with salt, pepper, chilli and nutmeg. Put the vegetables in the pot and prepare them for serving.
Heat the plate and prepare.
Remove the pan from the oven, arrange the vegetables, cut the meat into diagonal slices and place on the plate. Season the sauce with salt and pepper and place on the plate.
Bon appetit!
Tip on the Celery:
In the star gastronomy we have peeled the celery on the top. This makes it easy to remove the hard fibres. I don’t do that at home, I prefer to leave the fibre on the vegetables.
Tip for preparing Tofu:
With this variant you can turn the preparation upside down! First prepare the vegetables, then cut the tofu into slices and fry in the pan. Arrange the vegetables and briefly glaze the tofu with soy sauce and quickly place on the plate.
A tip for further Gourmets:
You can complement this dish with wild garlic pesto in spring and basil pesto in summer and decorate the cold sauces sparingly on the plate before serving.
4. Calories (kcal) and Nutritional values to this Dish
5. More Ideas for your Kitchen
Chicken Legs in Oven Low Carb
Roast chicken with pepper marinade
Prepare baking chicken and baking chicken step by step
Roast chicken with cola marinade
Recipe chicken oriental
Prepare chicken in the pan
Chicken curry recipe with cooking video
Chicken with lemon
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