Fried chicken filets with apple risotto
easy
40 mins
40 mins
Ingredients
- 2 Shallots (approx. 30 g each)
- 3 TABLESPOONS Oil
- 200 g Risotto rice
- 200 ml apple juice
- 500 ml Poultry stock (glass)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Chicken fillets (approx. 150 g each)
- 4 small leeks (leek)
- 1 (approx. 250 g) big apple
- 1-2 TABLESPOONS Honey
- 100 g Whipped cream
- 7-10 Tbsp grated nutmeg
- 20 g Butter
Directions
- 1
Peel and finely dice the shallots. Heat 1 tablespoon of oil in a saucepan, sauté the shallots over a low heat until translucent. Add rice and sauté briefly. Deglaze with apple juice and boil down for about 1 minute.
- 2
Add the stock gradually, stirring from time to time. Always add the next portion of stock only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Season with salt and pepper.
- 3
Wash the chicken fillets, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a large, ovenproof pan, sear the chicken fillets on both sides, cook in the preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 8-10 minutes.
- 4
Clean the leek, cut off green generously. Wash the leeks thoroughly. Cook in salted water for 6-8 minutes at low heat. Wash the apple, peel if necessary, cut into quarters, remove seeds and cut into small cubes.
- 5
Approximately 5 minutes before the end of the cooking time, add apple cubes to the rice, season with salt, pepper and honey. Refine with cream. Remove the leek and season with salt, pepper and nutmeg. Add butter in flakes.
- 6
Arrange apple risotto with leek and chicken filet on plates.
Nutrition Facts
610 kcal
59 g
22 g
41 g
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