Go for a Sunday in Belgium with this traditional recipe, roast chicken, potatoes and apple compote (yes, we were surprised too). This dish was reviewed last night at Top chef and aroused our curiosity so much that we wanted to share this recipe with you and talk a little more about it.
Last night Logan, the Belgian candidate for Top Chef offered ” Sunday family roast chicken with compote apples and sweetened potatoes. An association that piqued our curiosity and pushed us to learn more about its origins.
Like Logan, this the recipe is Belgian ! This is the dish to share with family or friends. A well-known Belgian, Margaux, tells the Marmiton editorial office that in Belgium the tradition is to go to a chip shop to get good Belgian chips, then buy an apple mousseline, as well as the Sunday star, chicken. baked! Today we will offer you to prepare this dish yourself from A to Z, from roasted chicken, to apple sauce, to real Belgian chips. Here’s the recipe for this dish which will surprise more than one with it sweet, salty touch !
Chicken – Sunday compote in Belgium
To make this recipe, you need to start by preparing all three recipes separately. Once everything is ready, all you have to do is enjoy it all together. Serve the chicken, a spoonful of compote and chips. or culinary tips directly from Belgium “Dip your potatoes in compote”! In addition, we discovered on a site of major Belgian eaters alternative recipes for chicken, proposing to replace it. from black pudding, white pudding and even sausage ! Give free rein to your creativity.
Simple roast chicken
To do this, preheat your oven to 190 degrees.
Take your chicken and massage with oil, it should penetrate well into the skin. Add salt and pepper. You have the opportunity to add Provencal herbs, garlic and even a good piece of butter, which will make the skin crunchy. Put the chicken in the oven for 1 hour 30 minutes.
During this time you will be able to prepare your compost and your Belgian potatoes.
It is not obligatory to prepare your own compost, but it is so simple that it would be a shame to deprive yourself of it. The Belgians eat it “A little sweet and without pieces”, and this is a Belgian who tells us. It should be nice and quiet.
Simple apple compote
Start by peeling the apples, removing the core with the seeds and cutting them into four. Pour a small glass of lemon juice into a pan, fill the pan with the apples. Add the split and minced vanilla peel to recover the small black seeds.
Cook as low as possible on low heat for about 1 hour 30 minutes The compote is ready when it is fried and starts to stick. You need to mix often. When slightly cooled, place in blender to have a compote without the pieces, having somehow it looks like moss. You just have to set it aside to book it.
Real Belgian chips
All you have left are Belgian chips!
Peel and wash the potatoes and dry them individually.
Cut from Slices 1 cm wide thick on each potato. Dry each slice separately. Then cut the potatoes into 1cm sticks.
Meanwhile heat the oil to 160 ° C.
Once the oil is hot, dip half of the chips in the oil and simmer for 8 minutes (this is pre-cooking), shaking regularly so that the chips do not stick.
After boiling, drain the chips by shaking them over the pan and place a layer on absorbent paper. Repeat the same action with the other half of the chips.
Rise in temperature Winner at 190 ° C, a few minutes before serving.
Then dip the pre-fried potatoes in hot oil for 4 minutes to color them well. Shake regularly. Work again with half the chips.
Once cooked, drain your potatoes, shaking them over the pan.
Pour them immediately into a container lined with paper towels and salt before serving. Shake the chips one last time before eating.
Here is the dish that Logan presented to Top chef this Wednesday, March 2nd