Grilled chicken with cucumber salad and rhubarb compote

Ingredients for Grilled chicken with cucumber salad and rhubarb compote

Instructions for Grilled chicken with cucumber salad and rhubarb compote

To prepare the Grilled chicken with cucumber salad and rhubarb compote recipe, please follow these instructions:

Fill the chicken with parsley, save the stems.

Heat oil in a large frying pan and brown chicken on all sides. Season with salt and pepper. Turn the flask down to low heat, add water and parsley and place a lid over the pan. Stir the chicken for approx. one hour. Take the chicken and keep it warm while the sauce is done. Foam any fat of the cloud. Boil the cloud and add the corn starch dissolved in half a liter of water (or wheat flour shaken with water). Season with salt and pepper.

Cucumber Salad:
Boil vinegar, sugar, salt, pepper and laurel in a saucepan. Allow the layer to cool off. Pour the layer of cucumbers into thin slices, place a bowl or plate over the cucumbers to give them a slight pressure. Let them pull until the chicken is ready. The cucumber salad can also be made the day before. Before serving, the cucumbers are taken up and placed in a bowl.

Tip:
A quick cucumber salad is made by stirring sugar with the cold vinegar and add a little salt and pepper. The cucumbers come in and the salad is ready.

Rhubarb compote:
Place the rhubarb in 2-3 cm pieces in a saucepan with a sugar and a couple of tablespoons. water. Cook the rhubarb slowly and let them boil without boiling, approx. 5 minutes adjust if necessary. Taste with extra sugar if the rhubarb is very acidic.

Cut the chicken into pieces and serve them with sauce, cucumber salad, compote, boiled potatoes and a large bowl of green salad.

Accessories:
Boiled potatoes and a large bowl of green salad.