Braised cucumber pan with chicken filet

Name: Braised cucumber pan with chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Chicken filet; 1.5 kg Gherkins; 2 Onions; 250 g Tomatoes; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Dill; 300 g Fresh cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Chicken filet
1.5 kg Gherkins
2 Onions
250 g Tomatoes
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Dill
300 g Fresh cream

Directions

1
Wash the meat, dab dry and cut into bite-sized pieces. Peel the braised cucumbers, quarter them lengthwise, remove the seeds and cut into pieces. Peel onions and cut into slices. Wash and clean the tomatoes and cut them into large pieces. Heat 2 tablespoons of oil in a pan. Brown the meat in it all around and fry it at medium heat for about 2 minutes. Season with salt and pepper and remove.
2
Add 2 tablespoons of oil to the frying fat. Add onions, cucumbers and tomatoes and braise covered while turning for about 5 minutes. Season with salt and pepper. Add meat again and warm up. Wash dill, chop finely and stir into the crème fraiche. Serve with the cucumber chicken pan. Rice tastes good with it