Braised chicken fillets
easy
45 mins
45 mins
Ingredients
- 1 can(s) (425 ml) Apricots
- 500 g big white mushrooms
- 1 collar (approx. 250 g) Spring onions
- 1-2 red chillies
- 2 Garlic cloves
- 750 g Chicken filets
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 200 ml dry white wine (alternatively more chicken soup)
- 1/4 l clear chicken stock (instant)
- 1-2 TABLESPOONS dark sauce thickener
- 1 TABLESPOON Lemon juice
Directions
- 1
Drain the apricots well in a sieve, collecting the juice. Clean and quarter the mushrooms. Clean spring onions and cut them diagonally into pieces. Carve the chilli lengthwise, remove the seeds. Wash the pods and cut into fine rings.
- 2
Peel garlic. Wash chicken fillets and dab dry. Heat oil in a frying pan and fry the fillets on both sides. Season with salt and remove from the roaster. Also fry the mushrooms in the hot frying fat. Add spring onions, apricots, garlic and chilli and fry briefly. Stir in tomato paste and lemon zest, season with salt and deglaze with wine, chicken soup and 50 ml apricot juice. Place the chicken fillets on the vegetables in the roaster, cover and let them braise for 10-15 minutes. Stir the sauce thickener into the braising stock, bring to the boil again and season to taste with salt and lemon juice.
- 3
Add spring onions, apricots, garlic and chilli and fry briefly. Stir in tomato paste and lemon zest, season with salt and deglaze with wine, chicken soup and 50 ml apricot juice. Place the chicken fillets on the vegetables in the roaster, cover and let them braise for 10-15 minutes. Stir the sauce thickener into the braising stock, bring to the boil again and season to taste with salt and lemon juice. Serve in a deep dish. Garlic baguette tastes good with it
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