• 2servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B6, H, C, D, E, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 x 200 g boneless, skinless chicken breasts

  2. sea salt and freshly ground black pepper

  3. 75 ml chicken stock

  4. 100 ml red wine

  5. 1 tsp cornflour

  6. pinches sugar

  7. 12 new potatoes

  8. 100 g goose fat

  9. 3 tbsp olive oil

  10. 1/2 onion , finely chopped

  11. 150 g asparagus

  12. 100 g fresh peas

  13. 100 g salted butter , softened

  14. 2 tbsp finely chopped sage

Instructions Jump to Ingredients ↑

  1. Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve.

  2. To make the gravy , bring the chicken stock and wine vigorously to the boil in a medium saucepan. Remove from the heat and add the cornflour and sugar, and season with salt and pepper to taste. Stir until smooth and keep warm.

  3. For the potatoes , tip them into a large saucepan of boiling salted water and cook for 12-15 minutes, until tender. Drain and leave on one side. While the potatoes are cooking, get started on the vegetables.

  4. For the vegetables , heat the olive oil in a frying pan and fry the onions for a couple of minutes until softened.

  5. Blanch the asparagus and peas in boiling water for 4 minutes. Drain and refresh under cold water.

  6. In a separate frying pan, heat the butter until foaming. Add the asparagus, peas, chopped sage and onion. Season and cook for 2 minutes.

  7. Heat the goose fat in a frying pan and fry the potatoes for about 5 minutes, or until crisp on all sides. Serve the chicken, potatoes and vegetables with the gravy.


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