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

Spring Chicken with Sauteed Vegetables Recipe Card

Spring Chicken with Sauteed Vegetables
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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.

For more recipes related to Spring Chicken with Sauteed Vegetables checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Bhuna Chicken Stroganoff . You can also find more Main Course Chicken recipes like Achari Murgh, Methi Murgh, Chicken Roulade with Mushrooms, Thai Style Chicken Breasts in Foil.

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.