Chicken with Parmesan Sauce

Ingredients

• Cornish Hen 3 pieces
• Potato 1 piece
• Cilantro 0 oz
• Mint 0 oz
• Natural Yogurt 10 oz
• Meyer Lemon Juice 0 fl oz
• Sugar to taste
• Broccoli 20 oz
• Shish kebab spice mix to taste
• Rosemary 1 sprig
• Thyme 1 sprig
• Garlic 3 cloves
• Parsley 0 oz
• Spinach 0 oz
• Leek 1 piece
• Butter 0 oz
• Vegetable Oil 0 fl oz
• Milk 5 fl oz
• 33% Cream 10 fl oz
• Olive Oil to taste

Step-by-Step Guide

Step 1

Cut the potatoes in half, place thyme and rosemary in the slit, and bake in foil at 355°F for 40 minutes.

Step 2

Finely chop 5 grams each of cilantro and mint leaves.

Step 3

Add the chopped herbs to the yogurt, then add 5 ml of lemon juice along with a pinch of sugar and salt to balance the flavors. Mix well.

Step 4

Separate the broccoli into florets, and you can cut large florets in half.

Step 5

In a saucepan, bring water to a boil and add a generous amount of salt. Add the broccoli and cook for 2 minutes, then transfer it to cold water to stop the cooking process.

Step 6

Remove the carcasses from the chickens by carefully moving the knife blade along the bones. Similarly, carefully cut out the thigh bones, while you can leave the bones in the drumsticks and wings.

Step 7

Place a sprig of thyme and rosemary on each chicken, add half a clove of garlic, sprinkle with oregano, grilling spices, salt, and pepper. Drizzle with olive oil.

Step 8

Blanch the spinach and parsley leaves in boiling water for 20 seconds. Then transfer them to ice water.

Step 9

Squeeze out and thoroughly dry the herbs with paper towels. Transfer the herbs to a blender.

Step 10

Rinse the white part of the leek under cold running water and slice it into half-moons. Finely chop the garlic clove.

Step 11

Peel the baked potatoes and remove the herbs.

Step 12

In a skillet, heat the butter and vegetable oil, and sauté the leeks over medium heat until softened.

Step 13

Add the potatoes to the onions and mash them with a spatula directly in the pan — they should absorb the oil.

Step 14

Add the garlic and sauté for another 20 seconds, then transfer to a blender.

Step 15

Pour the milk and cream into a saucepan, lightly season with salt, and bring to a boil.

Step 16

Pour the milk and cream into a blender and blend until smooth.

Step 17

In a skillet, heat vegetable oil and sauté the chicken on both sides over high heat until golden brown.

Step 18

Transfer the chickens to a baking tray and place them in an oven preheated to 355°F for 20–25 minutes. Two minutes before they are done, add the broccoli to the tray to warm it up.

Step 19

Cut the prepared chicken halves in half.

Step 20

On a plate, first arrange the broccoli, then place the chicken on top, and add both sauces.

Step 21

Serve drizzled with olive oil and sprinkled with oregano.