Bean and chanterelle salad with chicken skewers

Name: Bean and chanterelle salad with chicken skewers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g green beans; 7-10 Tbsp Salt; 200 g small chanterelles; 1 medium onion; 1 can(s) (425 ml) broad white beans; 1 package (100 g) Bacon; 4 TABLESPOONS Sunflower oil; 1/2 TEASPOON dried thyme; 7-10 Tbsp Pepper; 80 ml Vegetable broth; 5 TABLESPOONS Sherry vinegar; 6 Stem(s) fresh sage; 500 g Chicken filets; 200 g cherry tomatoes; 8 small skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g green beans
7-10 Tbsp Salt
200 g small chanterelles
1 medium onion
1 can(s) (425 ml) broad white beans
1 package (100 g) Bacon
4 TABLESPOONS Sunflower oil
1/2 TEASPOON dried thyme
7-10 Tbsp Pepper
80 ml Vegetable broth
5 TABLESPOONS Sherry vinegar
6 Stem(s) fresh sage
500 g Chicken filets
200 g cherry tomatoes
8 small skewers

Directions

1
Wash the beans, let them drain and break through once. Cover and cook in little boiling salted water for 15-20 minutes. In the meantime clean, wash and drain the chanterelles. Peel and chop the onion. Drain the beans. Drain green beans, rinse with cold water and drain. Cut 2 slices of bacon into fine strips.
2
Heat 2 tablespoons of oil in a frying pan, leave the bacon strips crisp in it, remove. Fry chanterelles in bacon fat while turning for 5-6 minutes. Add onions and thyme. Season with salt and pepper. Deglaze with stock and vinegar, bring to the boil briefly. Add bacon again. Mix with green beans and bean seeds. Let cool down for about 1 hour. Halve remaining bacon slices. Wash the sage, shake dry and pluck off the leaves except for something to garnish. Wash chicken fillets, dab dry and cut into pieces. Cover each piece with a sage leaf and wrap the bacon slices around it. Put 2 pieces on each skewer.
3
Let cool down for about 1 hour. Halve remaining bacon slices. Wash the sage, shake dry and pluck off the leaves except for something to garnish. Wash chicken fillets, dab dry and cut into pieces. Cover each piece with a sage leaf and wrap the bacon slices around it. Put 2 pieces on each skewer. Heat 2 tablespoons of oil in a pan and fry the chicken skewers for 6-8 minutes, turning them over. Season with salt and pepper. Wash and halve the cherry tomatoes. Fold the tomatoes into the bean salad. Season with salt and pepper. Arrange bean salad and skewers on plates. Serve garnished with sage
4
Heat 2 tablespoons of oil in a pan and fry the chicken skewers for 6-8 minutes, turning them over. Season with salt and pepper. Wash and halve the cherry tomatoes. Fold the tomatoes into the bean salad. Season with salt and pepper. Arrange bean salad and skewers on plates. Serve garnished with sage
5
Waiting time approx. 30 minutes