Herb chicken from the oven

Name: Herb chicken from the oven
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Potatoes; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Pumpkin (e.g. Hokkaido); 1 Stalk leek (leek); 1 red chilli pepper; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 8 TABLESPOONS dry white wine (ask the dealer for lactose-free variety); 4 TABLESPOONS lactose-free butter; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Potatoes
4 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Pumpkin (e.g. Hokkaido)
1 Stalk leek (leek)
1 red chilli pepper
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
8 TABLESPOONS dry white wine (ask the dealer for lactose-free variety)
4 TABLESPOONS lactose-free butter
7-10 Tbsp Aluminium foil

Directions

1
Wash the pumpkin thoroughly, remove seeds and cut the flesh into slices. Clean the leek, cut into rings and wash. Clean chili, cut into rings. Wash flesh, dab dry
2
Form 4 packages from aluminium foil. Spread pumpkin, leek and chicken filets in them. Season with salt and chilli. Sprinkle with 2 tablespoons of wine and spread butter in flakes in the packages. Close the packages tightly and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes.
3
Wash potatoes thoroughly, cut into slices. Heat 2 tablespoons of oil in two pans and fry the potatoes for about 20 minutes, turning them over. Season with salt and pepper
4
Arrange package contents and potatoes on plates