Potato and Chicken Pan
easy
40 mins
40 mins
Ingredients
- 700 g Potatoes
- 2 Chicken breasts (on bone, with skin; à approx. 425 g)
- 1-2 Rosemary stalk
- 2-3 marjoram stalk
- 1 (100 g) Bag of radish sprouts
- 1-2 tablespoons (10 g each) Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 1 TEASPOON dried rosemary
- 2 Apples
- 100 ml Vegetable broth (instant)
- 50 ml Asia spicy sauce "sweet-sour"
- 7-10 Tbsp Marjoram and apple slices
- 7-10 Tbsp wooden sticks
Directions
- 1
Wash the potatoes thoroughly. Cook in boiling water at medium heat for about 20 minutes. In the meantime, remove the chicken breast from the bone with a sharp knife, wash and pat dry with kitchen paper.
- 2
Wash the rosemary, pluck the needles from the stalk. Wash marjoram, dab dry. Carefully loosen the skin from one side with a sharp knife. Push the herbs underneath and stick them together with wooden sticks.
- 3
Wash the sprouts and drain well in a sieve. Heat oil in a pan, add meat and fry vigorously on both sides. Then fry on each side at low heat for about 8 minutes.
- 4
In the meantime, drain the potatoes, rinse and peel them. Halve or quarter the potatoes as desired. Season meat with salt and pepper, remove from the pan and keep warm. Add potatoes to the frying fat and fry while turning.
- 5
Add rosemary. Wash the apples, quarter them, cut out the core. Cut quarters into somewhat thicker slices. Fry the apple slices briefly. Add stock and Asia sauce, bring to the boil and season with salt and pepper.
- 6
Add the sprouts. Serve one chicken filet and potato and apple vegetables on plates. Garnish as desired with marjoram and apple slice.
Nutrition Facts
400 kcal
32 g
13 g
38 g
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