Poulet mayo
🍗 Roasted chicken finished with onion, green pepper and mayonnaise, served hot in four portions.
Ingredients
- 1 kg similar bone-in chicken pieces for four portions
- 150 g sliced onion
- 150 g seeded green bell pepper strips
- 30 g sliced spring onion
- 8 g chopped garlic
- 10 g grated fresh ginger
- 60 g commercial mayonnaise made with pasteurized eggs
- 20 ml neutral vegetable oil
- 1 teaspoon sweet paprika
- 4 g salt, adjusted to mayonnaise
- 1/2 teaspoon black pepper
Preparation
Preheat conventional oven to 200 °C. Prepare vegetables, then trim chicken without washing; separate raw utensils.
Mix oil, garlic, ginger, paprika, some salt and pepper. Coat chicken without tasting raw mixture; arrange in one layer in a rimmed dish.
Roast 35–40 minutes, turning once, until browned; colour alone does not prove internal cooking.
Place chicken and a little juice on two oven-safe parchment sheets in a clean rimmed dish. Add onion, pepper and spring onion.
Close parcel with space for steam; bake about 15 minutes. Open carefully away from hot steam.
Check several thick pieces with clean probe, avoiding bone: at least 74 °C. Extend before adding mayonnaise if needed.
Mix in mayonnaise with a clean spoon. Return open parcel in its dish to oven three to five minutes; taste cooked food and adjust salt.
Serve four hot portions with separate sides. Cool promptly, refrigerate up to 24 hours and reheat thoroughly; keep raw utensils out of mayonnaise jar.