Glazed chicken filet on chestnut risotto
easy
45 mins
45 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 4 TABLESPOONS Oil
- 300 g Risotto Rice
- 100 ml dry white wine
- 650 ml Vegetable broth (instant)
- 4 Chicken filets (approx. 180 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Apricot Jam
- 1 (approx. 150 g) small apple
- 100 g les châtaignes pelées et emballées sous vide
- 6 Stem(s) Marjoram
- 7-10 Tbsp Apple slices and pink berries
Directions
- 1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan. Sauté onion, garlic and rice in it while stirring. Pour in white wine and let it boil down in an open pot. Gradually pour in the stock, let the rice swell at low heat in the closed pot for about 25 minutes.
- 2
Rinse chicken fillets and dab dry. Season with salt and pepper. Fry for 12-15 minutes in 2 tablespoons of hot oil while turning. Finally, brush with apricot jam and fry briefly under cover. Wash apple, dab dry, quarter and core. Cut the fruit flesh into fine slices. Cut chestnuts into small pieces. Wash the marjoram, dab dry and put something aside for garnishing. Pluck the remaining leaves from the stalks. Add the apple, chestnuts and marjoram leaves to the risotto 5 minutes before the end of the cooking time and stir in, season with salt and pepper.
- 3
Cut the fruit flesh into fine slices. Cut chestnuts into small pieces. Wash the marjoram, dab dry and put something aside for garnishing. Pluck the remaining leaves from the stalks. Add the apple, chestnuts and marjoram leaves to the risotto 5 minutes before the end of the cooking time and stir in, season with salt and pepper. Arrange chicken fillets with chestnut risotto on plates. Garnish with roasted apple slices, pink berries and marjoram leaves
Nutrition Facts
650 kcal
81 g
13 g
47 g
More Delicious Recipes
