Caramelized balsamic chicken

Name: Caramelized balsamic chicken
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 250 g leaf spinach; 400 g waxy potatoes; 3 TABLESPOONS Oil; 1 medium onion; 1 Garlic clove; 1 red chilli pepper; 7-10 Tbsp salt and pepper; 2 Chicken fillets (approx. 150 g each); 1 heaped tablespoon of brown sugar; 7-8 TABLESPOONS Balsamic vinegar; 1 TABLESPOON Butter

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

250 g leaf spinach
400 g waxy potatoes
3 TABLESPOONS Oil
1 medium onion
1 Garlic clove
1 red chilli pepper
7-10 Tbsp salt and pepper
2 Chicken fillets (approx. 150 g each)
1 heaped tablespoon of brown sugar
7-8 TABLESPOONS Balsamic vinegar
1 TABLESPOON Butter

Directions

1
Sort the spinach, wash and drain. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Peel, wash and slice the potatoes. Heat 2 tablespoons of oil in a pan.
2
Fry the potatoes for about 10 minutes while turning.
3
Meanwhile peel onion and garlic, dice finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely. Season potatoes with salt and pepper. Fry half the onion briefly.
4
Place in an ovenproof dish and continue cooking in a hot oven for about 15 minutes.
5
Meanwhile wash the meat and pat dry. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 4-5 minutes on each side. Season with salt and pepper and remove. Caramelise the sugar in the hot frying fat.
6
Deglaze with vinegar and 7-8 tablespoons of water, simmer for 1-2 minutes. Stir in chilli. Add fillets and turn in.
7
Heat the butter in a pot. Sauté the garlic and remaining onion in it. Add dripping wet spinach and sauté for 2-3 minutes until it has collapsed. Season with salt and pepper. Serve everything.