Ingredients
Chicken and golden marinade:
- 1 whole chicken cut into generous pieces
- 2 tablespoons of Dijon mustard
- 5 crushed garlic cloves, 1 teaspoon paprika and 1 teaspoon black pepper
- 2 tablespoons of peanut oil and sea salt
Fresh fries:
- 1 kg of floury potatoes
- Frying oil for double cooking
- Fine salt
Preparation
- Marinate the chicken: massage the chicken pieces with mustard, garlic, paprika, pepper, salt and oil. Leave to marinate for at least 30 minutes.
- Cook the chicken: bake at 200°C for 35 to 40 minutes, basting with the cooking juices, until nicely browned and crispy.
- Cut the fries: cut the potatoes into regular sticks, rinse them thoroughly in cold water to remove the starch and dry them thoroughly.
- Double cooking the fries: precook the fries at 150°C for 6 minutes (tender without browning). Drain, then immerse at 180°C for 2 to 3 minutes to brown and crisp them.
- Serving: immediately salt the fries and serve with the browned chicken and a spicy onion or mayonnaise sauce.