Balsamic chicken fillet with spinach and roast potatoes

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 2
  • 400 g waxy potatoes
  • 250 g leaf spinach
  • 2 Onions
  • 1 Garlic clove
  • 1 red chilli pepper
  • 2 Chicken filet (à approx. 175 g)
  • 4 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 go. tablespoons sugar + something to taste
  • 125 ml Vegetable broth
  • 75 ml dark balsamic vinegar
  • 50 ml dry white wine
  • 7-10 Tbsp grated nutmeg

Directions

  1. 1

    Peel the potatoes, wash them thoroughly and cut them into slices. Wash spinach and drain. Peel and chop onions and garlic. Wash the chilli pepper, grate dry, cut open, scrape out the seeds and finely chop the pepper.

  2. 2

    Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for about 15 minutes while turning. 2-3 minutes before the end of the cooking time, add half the onions, season with salt and pepper, keep warm.

  3. 3

    Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 10 minutes while turning it, season with salt and pepper and remove. Caramelize 1 heaped tablespoon of sugar in the hot frying fat, deglaze with 75 ml stock and vinegar.

  4. 4

    Add the meat and simmer for 1-2 minutes while turning, keep warm. Heat 1 tablespoon of oil in a saucepan. Add garlic, remaining onions, white wine and 50 ml stock. Steam spinach for 2-3 minutes while turning it until it has completely collapsed.

  5. 5

    Season to taste with salt, pepper, nutmeg and sugar. Remove meat from the sauce, cut into slices, arrange on plates with spinach, potatoes and sauce.

Nutrition Facts

KCAL
570 kcal
CARBS
38 g
FATS
22 g
PROTEINS
46 g

Categories & Tags

Main Dishes