Chicken pan with green asparagus and new potatoes

Name: Chicken pan with green asparagus and new potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g green asparagus; 300 g cherry tomatoes; 800 g baby potatoes; 2 Onions; 2 Chicken breasts (à approx. 500 g; with skin and bone); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 1 TEASPOON Chicken broth (instant); 1⁄2 Federation Parsley; 200 g Preparation of cream cheese with herbs from Provence; 5 TABLESPOONS Whipped cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g green asparagus
300 g cherry tomatoes
800 g baby potatoes
2 Onions
2 Chicken breasts (à approx. 500 g; with skin and bone)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
1 TEASPOON Chicken broth (instant)
1⁄2 Federation Parsley
200 g Preparation of cream cheese with herbs from Provence
5 TABLESPOONS Whipped cream

Directions

1
Wash the asparagus, cut off the woody ends. Halve the asparagus. Wash the tomatoes. Wash potatoes thoroughly and cut in half crosswise. Peel onions and chop very finely. Wash the meat and dab dry.
2
Cut the meat and skin from the bone and cut through once crosswise. Season with salt and pepper.
3
Heat 2 tablespoons of oil in a large frying pan with lid. First fry the meat on the skin side, then fry all around for about 12 minutes. Take out.
4
Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for about 10 minutes while turning. Add onions and fry briefly. Season with salt and pepper.
5
Dissolve the stock in 1⁄4 l hot water. Add meat with the skin side up and asparagus to the potatoes. Pour on the stock, bring to the boil, cover and stew for about 15 minutes. Add the tomatoes and continue cooking for 5 minutes.
6
Wash parsley, shake dry and chop finely. Mix cream cheese, cream and parsley. Put them on the pan as a blob.