How do you store quick chicken with extra crispy skin and endive field salad?

In the refrigerator: Store leftovers in a sealed container for up to 2 days. In the freezer: Freeze the chicken in pieces, maximum 3 months shelf life. Reheat: Warm in the oven at 160°C or in the microwave until heated through.

Quick chicken with extra crispy skin and endive field salad from the Cookeo

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40min

•

Easy

Quickly serve juicy chicken with crispy skin? Serve with a fresh endive field salad and creamy tarragon sauce.

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Ingredients

What do you need?

Quantity: 4P

For the chicken:
1 farm chicken (approx. 1.3 kg)
2 tbsp chicken spices

1 tbsp olive oil
1 knob of butter
1 shallot, finely chopped
100 ml white wine

For the chicken spices:
1 tbsp salt
1 tbsp ginger powder
1 tbsp rosemary
1 tbsp yellow curry
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp paprika powder
1 tbsp cumin
1 tsp coriander
0.5 tbsp nutmeg

For the endive field salad:
4 large endive heads
250 g field salad
2 tbsp mayonnaise
2 tbsp roasted almond flakes
1 tsp coarse mustard
1 tbsp apple cider vinegar
1 tbsp chives, finely chopped
1 shallot, finely chopped
1 tsp honey

Side dishes:
1 bag of croquettes of your choice
Tarragon sauce (optional)

For the chicken:
1 farm chicken (approx. 1.3 kg)
2 tbsp chicken spices

1 tbsp olive oil
1 knob of butter
1 shallot, finely chopped
100 ml white wine

Side dishes:
1 bag of croquettes of your choice
Tarragon sauce (optional)

Preparation method

How do you make this?

Make the spice mix: Mix the salt, ginger powder, rosemary, yellow curry, black pepper, garlic powder, paprika powder, cumin, coriander, and nutmeg together.

Prepare the chicken: Rub the chicken with the spice mix and olive oil.

Place the chicken in the Cookeo, add 100 ml of water, and select the ‘Express’ function under pressure for 20 minutes.

After cooking, turn on the Extra Crisp function to crisp the chicken until the skin is golden brown and crunchy.

Tarragon sauce: Remove the chicken from the Cookeo and degrease the remaining juices.

Set the device to ‘Firm browning’. Deglaze with a bit of brown stock, white wine, and add the cream.

Stir in the finely chopped tarragon and let it reduce. Season with pepper and salt.

Endive field salad: Roast the almond flakes for 10 minutes in an oven at 185°C.

Finely chop the endive and wash the field salad. Spin dry.

Mix the mayonnaise, mustard, shallot, apple cider vinegar, and honey into a dressing.

Combine the dressing with the salad and finish with the roasted almond flakes.

Croquettes: Fry the croquettes according to the instructions on the package.

Serving: Cut the chicken into pieces and serve with the tarragon sauce, croquettes, and endive field salad.