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🍽️ Herb Chicken with Kritharaki and Leek Vegetables

657 kcal · 30 min · 4 servings

Herb Chicken with Kritharaki and Leek Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut off the root end of the leek.
  2. 2. Cut the leek in half lengthwise.
  3. 3. Open the leek halves and rinse them thoroughly under running water.
  4. 4. Cut the cleaned leek into thin strips.
  5. 5. Wash the parsnips.
  6. 6. Peel the parsnips.
  7. 7. Cut the parsnips in half lengthwise.
  8. 8. Slice the parsnip halves into thin half-moons.
  9. 9. Rinse the rosemary and thyme under cold water.
  10. 10. Shake the herbs dry.
  11. 11. Strip the leaves from the rosemary and thyme stems.
  12. 12. Preheat the oven to 160 degrees Celsius fan-assisted.
  13. 13. Bring about 3 liters of salted water to a boil in a pot.
  14. 14. Cover the pot with a lid.
  15. 15. Rinse the chicken under running water.
  16. 16. Pat the chicken dry with kitchen paper.
  17. 17. Make crosswise cuts into the chicken.
  18. 18. Keep the distance between cuts at about 1 centimeter.
  19. 19. Do not cut all the way through to the bottom.
  20. 20. Heat 1 tablespoon of oil in a large pan.
  21. 21. Fry the chicken in the pan until golden brown.
  22. 22. Let it fry for about 3 minutes.
  23. 23. Place the fried chicken on a piece of aluminum foil.
  24. 24. Sprinkle the prepared herbs over the chicken.
  25. 25. Season the chicken with pepper.
  26. 26. Cook the chicken in the oven for about 12 minutes.
  27. 27. Do not clean the pan.
  28. 28. Cook the kritharaki pasta in the boiling salted water.
  29. 29. Keep the cooking time for the pasta at 8 to 10 minutes.
  30. 30. Cook the pasta on medium heat.
  31. 31. The pasta should be al dente.
  32. 32. Heat 2 tablespoons of oil in the same pan.
  33. 33. Fry the leek and parsnips in the pan.
  34. 34. Season the vegetables with a pinch of salt.
  35. 35. Fry the vegetables for about 2 minutes.
  36. 36. Pour the cream into the pan.
  37. 37. Add about 200 milliliters of cooking water.
  38. 38. Cook the mixture for about 5 minutes on medium heat.
  39. 39. Season the sauce with salt and pepper.
  40. 40. Drain the pasta.
  41. 41. Take the chicken out of the oven.
  42. 42. Remove the herbs roughly from the chicken.
  43. 43. Plate the pasta and vegetables.
  44. 44. Place the chicken meat on top of the vegetables.
  45. 45. Serve the chicken with the pasta and vegetables.

Nutrition per serving