Chicken with Vermouth and Picada
This recipe for Chicken with Vermouth and Picada is a sort of pot roast and it is lovely and simple to make!
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1x 1.8kg chicken, spatchcocked
- 75 ml olive oil
- 3 garlic cloves, crushed
- 1 tbsp Dijon mustard
- 250ml vermouth
- 300ml chicken stock
- 2 bay leaves
- 1 large potato, peeled and sliced
- 100ml double cream
- 200g padron peppers
- 1 green pepper, sliced
- Piccata
- 75g almonds
- 6 thin slices baguette cubed
- 50ml olive oil
- 2 cloves garlic
- 1 small bunch parsley
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