Chicken filet with potato-pumpkin-leeking-onion-vegetables

Name: Chicken filet with potato-pumpkin-leeking-onion-vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 1200 g Pumpkin (net=600 g); 4 Spring onions; 500 g Chicken filets; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 Bay leaves; 3 TABLESPOONS Asian sauce; 1 TABLESPOON Vinegar; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
1200 g Pumpkin (net=600 g)
4 Spring onions
500 g Chicken filets
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
2 Bay leaves
3 TABLESPOONS Asian sauce
1 TABLESPOON Vinegar
7-10 Tbsp Parsley

Directions

1
Peel, wash and halve the potatoes. Cook in boiling salted water for about 10 minutes. In the meantime peel and core the pumpkin. Cut the flesh into bite-sized pieces. Clean and wash spring onions, also cut into pieces.
2
Wash the chicken fillets and pat them dry. Heat 1 tablespoon of oil in a frying pan. Fry the fillets on each side until golden brown. Season with salt and pepper. Fry over medium heat for about 12 minutes.
3
In the meantime heat 1-2 tablespoons of oil. Fry the pumpkin, potatoes and spring onions for about 7 minutes. Season with salt, laurel and asia sauce. Deglaze fillets with 200 ml water. Add roast stock to the vegetables and bring to the boil briefly.
4
Season to taste with salt, pepper and vinegar. Serve fillets and vegetables in portions garnished with parsley.