Fiery chicken fillet with honey-beer crust on carrot-bean vegetables

Name: Fiery chicken fillet with honey-beer crust on carrot-bean vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g thin carrots; 400 g green beans; 2-3 stem(s) flat leaf parsley; 4 Shallots; 250 ml pale ale; 4 TABLESPOONS Soy sauce; 2 TABLESPOONS Chilli powder; 4 TABLESPOONS Dijon mustard; 2 TABLESPOONS Honey; 1 TEASPOON + 2 tablespoons oil; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Butter

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g thin carrots
400 g green beans
2-3 stem(s) flat leaf parsley
4 Shallots
250 ml pale ale
4 TABLESPOONS Soy sauce
2 TABLESPOONS Chilli powder
4 TABLESPOONS Dijon mustard
2 TABLESPOONS Honey
1 TEASPOON + 2 tablespoons oil
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Butter

Directions

1
Peel, wash and cut the carrots into large pieces. Clean, wash and halve the beans. Wash parsley, shake dry, pluck off leaves and chop coarsely. Peel shallots and cut into rings
2
Mix beer, soy sauce, chilli, mustard and honey. Heat 1 teaspoon of oil in a saucepan. Fry the shallots for 1-2 minutes while turning. Deglaze with beer mixture and let it boil down to half of its original volume at low heat
3
In the meantime, wash the meat and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the fillets in it at medium heat while turning for about 10 minutes. Cook the beans for about 10 minutes in boiling salted water until al dente, add the carrots after about 4 minutes. Drain water, stir in butter. Season with salt and pepper
4
Season beer reduction with salt and pepper and, except for some liquid, pour over the meat. Cut the fillets into slices. Arrange on plates together with the vegetables and the remaining beer reduction. Sprinkle with chopped parsley. Serve with baguette bread