Vanilla chicken filet with crispy potatoes and Schmand-honey-carrots

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, boil them in boiling water for about 20 minutes until soft, then drain, let them cool down a little, peel them and cut them in half or quarters depending on their size. Meanwhile peel the carrots, leaving some young green

2. 2

   Carefully mix the potatoes in a bowl with 5 tablespoons of oil, salt, pepper, polenta and 1 pinch of nutmeg. Spread oil on one half of a baking tray and spread potatoes on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes

3. 3

   Peel and chop the garlic and onions. Cut open the vanilla pod, scrape out the pulp, quarter the pod. Wash the meat, dab dry. Heat 1 tablespoon of oil in a coated pan. Brown the meat in it in portions while turning for 4-5 minutes, season with salt and pepper, remove. Place in a suitable ovenproof dish. Sauté onions and garlic in hot frying fat for approx. 2 minutes. Add the vanilla pulp and pod and steam briefly. Deglaze with approx. 200 ml bouillon, bring to the boil. Pour over the meat in the form. Cover the tin with aluminium foil, place on the free half of the baking tray, bake for another 15 minutes until the potatoes are brown. Cover the meat with aluminium foil at the end if necessary

4. 4

   Parsley wash, dry shake, leaves, up to something to garnish, from the stems pluck and chop. Mix sour cream and parsley. Melt butter in a pan. Steam the carrots for 2-3 minutes, turning them over. Drizzle honey over them and let them caramelize a little. Deglaze with 150 ml stock, bring to the boil, remove from the heat, stir in sour cream, season to taste with salt and pepper

5. 5

   Remove the meat and potatoes. Remove meat from the stock, cut into slices and serve with potatoes and sour carrots. Sprinkle meat with stock. Garnish with parsley

Nutrition Facts

KCAL
660 kcal

CARBS
45 g

FATS
32 g

PROTEINS
47 g