Wild garlic chicken on sugar snap carrots

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash ramsons and dab dry. Halve the chicken breasts. Remove the skin from the meat. Push 2 leaves of wild garlic under each skin. Peel, wash and cut the carrots into strips. Wash and clean the mangetouts and cut them into rhombs.

2. 2

   Put rice into 400 ml boiling salted water and cook over low heat for about 20 minutes. In the meantime heat oil in a pan. Fry the chicken breasts for about 15 minutes all around. Remove and keep warm. Deglaze the meat with vegetable broth. Bring to the boil and let it boil down for about 5 minutes. Season sauce with apricot jam, salt and pepper. Drain rice and let it evaporate. In the meantime put carrots in boiling salted water and cook for about 5 minutes. After 3 minutes add sugar snap peas and cook. Drain vegetables. Wrap the chicken breasts with wild garlic leaves.

3. 3

   Season sauce with apricot jam, salt and pepper. Drain rice and let it evaporate. In the meantime put carrots in boiling salted water and cook for about 5 minutes. After 3 minutes add sugar snap peas and cook. Drain vegetables. Wrap the chicken breasts with wild garlic leaves. Arrange wild garlic chicken, sauce, rice and vegetables on plates. Garnish with wild garlic leaves

Nutrition Facts

KCAL
640 kcal

CARBS
41 g

FATS
22 g

PROTEINS
65 g