How to make Spring Chicken with Sauteed Vegetables -
Chicken breast and leg marinated with plenty of butter and herbs, baked and served with sautéed vegetables.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken breast (चिकन ब्रेस्ट ), Chicken legs (चिकन टंगड़ी)
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Spring Chicken with Sauteed Vegetables checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Chicken Jhalfreizi - SK Khazana Nimbu Dhania Kukkad Kadai Chicken Lemon Baked Chicken
Spring Chicken with Sauteed Vegetables Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 1-1.30 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Spring Chicken with Sauteed Vegetables Recipe
Chicken breast with skin 1
Chicken legs with skin 1
Carrot peeled 1 medium
Babycorns 6-7
Broccoli florets 4-5
Butter ¾ cup + 1 teaspoon
Garlic chopped 2 teaspoons
Mustard paste ½ teaspoon
Fresh thyme sprigs 8-9
Salt to taste
Crushed black peppercorns to taste
Parsley sprigs 3-4
Method
Step 1
Mix ¾ cup butter, garlic, mustard paste, thyme leaves, salt and crushed peppercorns in a bowl.
Step 2
Finely chop parsley sprigs and add. Mix well.
Step 3
Place chicken breast and leg on a plate. Sprinkle salt and crushed peppercorns on it and rub in well all over the chicken and under the skin. Prick the chicken pieces all over with a fork.
Step 4
Rub the butter mixture all over the chicken pieces and under the skin. Set aside to marinate for an hour.
Step 5
Preheat oven to 200ºC.
Step 6
Heat a non-stick pan. Place marinated chicken pieces on it, skin side down. Spread leftover marinade on top and sear till lightly browned. Flip and sear till the other side turns light brown.
Step 7
Place the seared chicken on a baking tray, put the tray in the preheated oven and bake for 15-18 minutes.
Step 8
Cut carrot into cubes. Cut babycorn and broccoli florets into medium size pieces.
Step 9
Heat 1 teaspoon butter in a non-stick pan. Add all cut vegetables and toss. Add salt and crushed peppercorns and toss for 2-3 minutes. Remove from heat and set aside.
Step 10
Place baked chicken on a serving plate. Put the sautéed vegetables on one side. Drizzle the sauce left in the tray on top and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
