Composition / ingredients
Cooking method
It is said that this culinary recipe was brought to Scotland from abroad. Because ordinary Scottish food does not have so many spices in its composition. We do not know who or what this Catriona was, But the recipe from her submission turned out to be good and took root in Scotland.
Fry the chicken breast pieces in oil a little. Cut potatoes, carrots and zucchini into circles, turnips into cubes, not too small pieces. Finely chop the celery and parsnips. We put them in a large baking dish, and put pieces of fried chicken on top. Sprinkle with chili pepper and curry, and add a sprig of rosemary. Pour all this on top with a small amount of olive oil and put it in the oven. Bake for 30 minutes. Then we take out the chicken and close the lid so that it does not cool down. We spread the vegetables too. In the juice formed during baking, add sour cream and mustard. Mix everything and bring to a boil.
Put chicken pieces on a plate. Next to the side dish of vegetables. And pour everything on top with sour cream sauce.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Turnip - 30 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Rosemary - 131 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Curry - 352 kcal/100g
- Seed parsnip - 47 kcal/100g
- Parsnip - 47 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast - 113 kcal/100g
- Chili pepper - 40 kcal/100g
