Ecco la mia rivisitazione di una tipica ricetta di mia mamma: l'originale prevede un cosciotto di agnello e panna da cucina mista alla senape. Io come carne ho adoperato il pollo [mi piace mille volte di più] e ho sostituito l'olio alla panna, che a mio avviso rende il tutto un po' troppo pesante. La preparazione è velocissima ed il risultato è stato davvero ottimo!
Per 2 persone:
a Chicken by about 500 g (split into pieces)
3 or 4 sprigs of rosemary
3 cloves garlic
3 tablespoons spicy mustard (like Dijon)
4 potatoes
salt
white pepper
white pepper
olive
finely chopped rosemary and garlic, stir in mustard and a teaspoon of salt. Spread the sauce evenly over chicken pieces. Then arrange them in a saucepan along with potatoes cut into chunks, seasoned with a generous round of oil and plenty of freshly ground pepper, bake in oven at 200 degrees for about half an hour. [If you think that everything is too dry, cover with aluminum foil or parchment paper, remembering to take it out 5 minutes before turning out.]
And since the weather is not a lot of trips outside to photograph the first blooms of the year, I refer you to look at the beautiful Liver , a small plant with purple flower that colors the undergrowth in this period.
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