Grilled chicken breasts and young potatoes with vinaigrette sauce with fried garlic and oregano

Vinaigrette sauce is a creation of French cuisine. Its main The ingredients are vinegar, oil and spices. He is able to give spicy and refined aroma, and also special to any dish unique taste. Vinaigrette sauce is perfect for meat, as well as vegetable dishes. Share with friends: Time: 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chicken with potatoes

• 4 (220 gr.) Chicken breasts on the bone
• 12 peeled young potatoes
• Sprigs of oregano and parsley, for decoration

Vinaigrette sauce with baked garlic and oregano

• 8 cloves of baked garlic
• 1/4 Art. white wine vinegar
• 2 tbsp. l oregano leaf
• 2 tbsp. l parsley leaves
• 1 tbsp. l honey
• 1/2 tsp salt
• 3/4 Art. olive oil
• 1/4 tsp red pepper flakes

Recipes with similar ingredients: chicken breasts, wine vinegar, red pepper flakes, oregano, garlic, honey

Recipe preparation:

1. Vinaigrette sauce with baked garlic and oregano: put baked garlic, vinegar, oregano, parsley, honey and salt in a blender and mix until smooth. In the process of whipping add oil slowly and continue whisking until emulsions. Add red pepper flakes.
2. Put potatoes in a medium saucepan, pour cold water and add 1 tbsp. l salt. Bring to a boil over high heat and cook until it can be pierced with a knife, but the potatoes will still be a little damp. Do not bring it to readiness, since potatoes still need to be grilled. Drain the water and when the potatoes cool a little, enough so that you can pick it up – cut it in half along.
3. Light the grill to medium heat.
4. Grilled chicken breasts and potatoes: grease chicken breasts and potatoes with butter and season with salt and pepper. Put grill meat, skin down, and fry for 6-7 minutes, until golden brown and, even, slightly charred crust. Turn the chicken over and continue grilling it for 5-6 min., until ready. Minutes before the chicken will ready, put the potatoes on the grill, cut down and cook in for 2 min., to a slightly golden brown crust. Flip over and continue to grill for about a minute.
5. Transfer chicken and potatoes to a serving dish and immediately grease with baked garlic and oregano vinaigrette sauce. Leave rest for 5 minutes before serving. Garnish with sprigs of oregano and parsley.