Chicken with chocolate sauce and baked root vegetables

Ingredients for Chicken with chocolate sauce and baked root vegetables

Instructions for Chicken with chocolate sauce and baked root vegetables

To prepare the Chicken with chocolate sauce and baked root vegetables recipe, please follow these instructions:

Carrots, parsnips and parsley roots peeled and cut lengthwise, come into heat-proof platter, is sprayed with oil, together with the rødløgs boats. Lightly salted and seasoned with a little freshly ground black pepper. Be made in the oven either up to an hour at 160-170 degrees-or 20-25 minutes at 190-200 degrees. Com red onion and chili on a hot pan, season with salt and pepper and when to sample bite into the bottom of the Pan, loosening the with a little red wine and balsamic vinegar. Sauté them easily and got chicken breasts down into marinade and FRY for medium heat-up to a ca. 20 minutes. We should keep an eye and possibly. fledgling with a little water. Chicken roast and is layered at the same time.

Set of red wine and balsamic vinegar into a saucepan and cook down a bit to about half and melt the chocolate in. Season lightly with salt and pepper and additional vanillekorn.