Braised cucumbers with chicken and fresh goat cheese

Name: Braised cucumbers with chicken and fresh goat cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2 kg broad beans (alternatively 300 g frozen broad beans); 7-10 Tbsp salt, pepper, sugar; 500 g Chicken filet; 3 TABLESPOONS Oil; 2 (approx. 700 g) Gherkins; 2 Shallots; 100 ml Cider (French cider; alternatively white wine); 1⁄2 Potty Chervil - 100 g goat cream cheese

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

The cucumber season conveniently falls within the beach season. Because the thick things have only a few calories.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.2 kg broad beans (alternatively 300 g frozen broad beans)
7-10 Tbsp salt, pepper, sugar
500 g Chicken filet
3 TABLESPOONS Oil
2 (approx. 700 g) Gherkins
2 Shallots
100 ml Cider (French cider; alternatively white wine)
1⁄2 Potty Chervil - 100 g goat cream cheese

Directions

1
Remove the broad beans from the pods and blanch them in boiling salted water for about 4 minutes. Drain, rinse with cold water and carefully press the beans out of their skin.
2
Dab chicken filet dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 12-15 minutes, turning it over.
3
Meanwhile peel the cucumbers thinly, cut them in half lengthwise and scrape out the seeds with a tablespoon. Cut the cucumbers into slices. Peel shallots and cut into thin rings. Remove meat from the pan.
4
Heat 2 tablespoons of oil in hot frying fat. Sauté shallots in it until translucent. Steam cucumbers for about 2 minutes. Deglaze with cider, bring to the boil and simmer covered for 5-8 minutes.
5
Pluck the meat into pieces. Wash the chervil, shake dry and pluck the leaves. Stir in beans and meat, heat briefly. Season with salt, pepper and sugar. Fold in chervil. Serve and crumble goat's cheese on top.