Cream-bacon potatoes with crispy chicken nuggets

Name: Cream-bacon potatoes with crispy chicken nuggets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g baby potatoes; 1 Onion; 1 TABLESPOON Butter or margarine; 5 TABLESPOONS Flour; 200 ml Poultry stock; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 7-10 Tbsp grated nutmeg; 1 (approx. 700 g) small head pointed cabbage; 600 g Chicken filet; 1 TEASPOON Sweet peppers; 3 Eggs (size M); 120 g Breadcrumbs; 5 TABLESPOONS clarified butter; 100 g streaky smoked bacon; 2 TABLESPOONS Oil; 1/2 bunch Chives

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g baby potatoes
1 Onion
1 TABLESPOON Butter or margarine
5 TABLESPOONS Flour
200 ml Poultry stock
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
7-10 Tbsp grated nutmeg
1 (approx. 700 g) small head pointed cabbage
600 g Chicken filet
1 TEASPOON Sweet peppers
3 Eggs (size M)
120 g Breadcrumbs
5 TABLESPOONS clarified butter
100 g streaky smoked bacon
2 TABLESPOONS Oil
1/2 bunch Chives

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime peel onion and cut into fine cubes. Melt the fat in a pot. Fry onion in it until transparent. Add 1 tbsp. flour and sauté while stirring.
2
Add stock and cream and simmer for about 10 minutes at low heat. Season to taste with salt, pepper and nutmeg. Keep sauce warm. Drain potatoes, rinse and peel.
3
Remove the outer leaves from the pointed cabbage. Wash the pointed cabbage, drain, halve and cut into slices. Wash meat, dab dry and cut into 3-4 cm slices. Season in a bowl with paprika, salt and pepper.
4
Whisk eggs in another shallow bowl. Turn the meat pieces first in 4 tbsp. flour, then in the whisked eggs and breadcrumbs. Press on a little bit.
5
Heat 4 tablespoons of clarified butter in portions in a large pan and fry the nuggets in it in 2 portions on both sides for about 5 minutes until crispy. Drain the finished nuggets on kitchen paper and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
6
manufacturer) keep warm. Cut bacon into fine cubes. Heat 1 tbsp. clarified butter in a large coated pan. Fry the potatoes for 5-6 minutes while turning them over. After approx. 2 minutes add bacon and fry.
7
Season with salt and pepper. Heat oil in a large pan in portions and fry the pointed cabbage for about 2 minutes on each side. Season with salt, pepper and nutmeg.
8
Wash the chives, shake dry and cut into fine rolls, except for a few stalks. Arrange nuggets, pointed cabbage and bacon potatoes with cream sauce on a plate. Sprinkle with chives and garnish.