Braised cucumber with beans and fresh goat cheese

Name: Braised cucumber with beans and fresh goat cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 800 g Cucumber; 2 Shallots; 100-150 ml Cider; 7-10 Tbsp Sugar; 300 g frozen broad beans; 1/2 bunch Chervil; 2 TABLESPOONS Olive oil; 100 g Fresh goat cheese

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
800 g Cucumber
2 Shallots
100-150 ml Cider
7-10 Tbsp Sugar
300 g frozen broad beans
1/2 bunch Chervil
2 TABLESPOONS Olive oil
100 g Fresh goat cheese

Directions

1
Dab chicken filet dry, season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the chicken fillet for about 10 minutes, turning it over. Wash and clean the cucumber and peel the skin thinly in places.
2
Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Cut cucumber halves into thicker slices. Peel shallots and cut into thin slices.
3
Heat 2 tablespoons of oil in a frying pan. Sauté shallots and cucumbers for 3-4 minutes, then deglaze with cider. Cover and simmer for 5-8 minutes, stirring occasionally. Season with salt, pepper and some sugar.
4
Remove and place in a bowl.
5
Remove the chicken from the pan and let it cool down a little. Boil the beans in hot water for about 1 minute, then drain and rinse briefly in cold water. Remove the bean seeds from the skin and add them to the cucumber.
6
Pluck the meat into pieces. Wash the chervil, shake dry and pluck the leaves. Add chervil and olive oil to the cucumber and season again. Arrange the cucumbers on plates. Sprinkle meat over them.
7
Spread goat's cheese in pieces and serve immediately.