Vanilla chicken filet with crispy potatoes and honey-carrots

Name: Vanilla chicken filet with crispy potatoes and honey-carrots
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Vanilla pod; 6 TABLESPOONS + some oil for the tin; 7-10 Tbsp salt and pepper; 4 Chicken filets (à approx. 175 g); 800 g waxy potatoes; 600 g small bunches of carrots; 1 collar flat leaf parsley; 2 red onions; 6 TABLESPOONS Polenta (corn semolina); 1/4 l dry white wine; 1 TABLESPOON Butter; 2-3 TEASPOONS liquid honey; 150 g Fresh cream

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Vanilla pod
6 TABLESPOONS + some oil for the tin
7-10 Tbsp salt and pepper
4 Chicken filets (à approx. 175 g)
800 g waxy potatoes
600 g small bunches of carrots
1 collar flat leaf parsley
2 red onions
6 TABLESPOONS Polenta (corn semolina)
1/4 l dry white wine
1 TABLESPOON Butter
2-3 TEASPOONS liquid honey
150 g Fresh cream

Directions

1
For the marinade, cut the vanilla pod lengthwise and scrape out the pulp. Mix the vanilla pulp and 3 tbsp. oil. Season with pepper. Wash the fillets, dab dry and brush with the marinade. Cover and let it stand for about 30 minutes in a cold place.
2
In the meantime, cover the potatoes and boil them in water for about 15 minutes. Clean the carrots, leaving a little green on them if necessary. Peel and wash the carrots and cut them in half lengthwise. Wash parsley, shake dry and chop.
3
Peel and chop the onions.
4
Drain the potatoes and rinse with cold water. Preheat the oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Peel the potatoes and cut them in half or quarters depending on their size. Mix in a bowl with 3 tablespoons of oil, polenta, salt and pepper.
5
Brush one half of a baking tray with oil, spread potatoes on top. Bake in a hot oven for about 25 minutes. Turn from time to time.
6
Heat a pan without fat. Fry the fillets with the marinade in it on each side for 3-4 minutes. Season with salt and place in a small ovenproof dish. Sauté the onions in the frying fat. Deglaze with wine, bring to the boil and simmer for 5-6 minutes.
7
Season to taste with 1-2 teaspoons of honey. Pour over the fillets. Place the mould on the free half of the tray and bake for about 10 minutes.
8
Melt the butter in a pot. Steam the carrots for 2-3 minutes. Sprinkle with remaining honey and continue steaming for 1-2 minutes. Stir in crème fraîche and parsley. Season to taste with salt and pepper. Cut the meat thinly and arrange everything.