Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 1.8 | Kg | Chicken |
| 0.05 | Kg | Butter |
| 0.015 | Kg | Thyme |
| 0.01 | Kg | Salt |
| 0.04 | Lit | olive, oil |
| 0.001 | Kg | Black pepper powder |
| 0.25 | Kg | Potatoes |
| 0.03 | Kg | Figaro olives |
| 0.02 | Kg | Onion |
| 0.015 | Kg | Rosemary |
| 0.05 | Kg | Runner beans |
| 0.04 | Kg | Zucchini yellow |
| 0.05 | Kg | Orange sauce |
| 0.02 | KG | Chopped parsley |
| 0.05 | Kg | Tomatoes |
Method:
Marinate the chicken with salt pepper, herbs, soft butter, and oil for 10 minutes.
Boil the potatoes, cool and peel them, and cut them in medium dices of 1 inch and keep aside.
Fine chop the onions and parsley and keep aside separately.
Fine chop rosemary and thyme and keep aside.
Pit the olives and keep aside.
Take a thick bottom pan, add oil and heat it, add the chopped onion and sauté till transparent.
Add the diced potatoes and sauté till the potatoes form a crust.
Add the chopped rosemary, parsley, pitted olives and sun dried tomatoes
Cook them for one minute and remove from flame.
Slice the zucchini one mm thick and blanch them.
Blanch the runner beans, toss them in olive oil along with the blanched zucchini.
Place the potatoes in a ring on the plate along with the vegetables on the side.
Place the cooked chicken on the potatoes and pour the orange sauce.