Chicken filet with apple filling, fennel vegetables and spaetzle

Name: Chicken filet with apple filling, fennel vegetables and spaetzle
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 TABLESPOONS Raisins; 1 (approx. 180 g) Apples; 2 TABLESPOONS Lemon juice; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 150 ml dry red wine; 250 ml Poultry broth; 100 ml apple juice; 2-3 TEASPOONS Sauce thickener; 7-10 Tbsp Sugar; 400 g fresh spaetzle (refrigerated shelf); 3 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg; 1 (approx. 350 g) large fennel bulb, with green; 6 Stem(s) Parsley; 7-10 Tbsp wooden sticks

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 TABLESPOONS Raisins
1 (approx. 180 g) Apples
2 TABLESPOONS Lemon juice
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
150 ml dry red wine
250 ml Poultry broth
100 ml apple juice
2-3 TEASPOONS Sauce thickener
7-10 Tbsp Sugar
400 g fresh spaetzle (refrigerated shelf)
3 TABLESPOONS Butter
7-10 Tbsp grated nutmeg
1 (approx. 350 g) large fennel bulb, with green
6 Stem(s) Parsley
7-10 Tbsp wooden sticks

Directions

1
Rinse raisins and pat dry. Wash apple, grate dry, quarter, cut out core. Finely dice the fruit flesh, mix with 1 tablespoon lemon juice and raisins. Wash the flesh, dab dry.
2
Cut a pocket into it and season with salt and pepper. Add 1 heaped tablespoon of the apple mixture. Fix with wooden sticks. Heat oil in a coated pan. Fry the chicken fillets for about 5 minutes while turning them over.
3
Place the meat on a baking tray and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Re-heat frying set, deglaze with red wine, stock and apple juice.
4
Bring the sauce to the boil, simmer gently for a few minutes. Stir in the sauce thickener and season to taste with salt, pepper and sugar. Prepare spaetzle in boiling salted water according to package instructions. Drain the spaetzle, drain well.
5
Heat 1 tablespoon of butter in a frying pan. Fry the spaetzle in hot fat for about 5 minutes. Season to taste with salt, pepper and nutmeg. In the meantime clean and wash the fennel. Put some green aside. Cut the fennel into quarters and cut out the stalk.
6
Cut the fennel into thin slices. Heat 2 tablespoons of butter in a coated pan. Sauté the fennel for 3-4 minutes while turning. Wash parsley, dab dry, pluck leaves from the stalks, chop finely and stir into the spaetzle.
7
Sprinkle 1 tablespoon of lemon juice over the fennel, season with salt and pepper. Arrange fennel vegetables, sauce, spaetzle and meat, garnish with fennel green.