🍽️ Crispy Chicken Cubes with Mushroom Wine Sauce and Oven Potatoes

Name: Crispy Chicken Cubes with Mushroom Wine Sauce and Oven Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g firm-boiling potatoes; salt; 600 g chicken breast fillet; 250 g fresh mushrooms; 0.5 bunch parsley (approx. 15 g); 200 g breakfast bacon (in slices); 40 g butter; 8 small cooking onions; 4 tbsp flour; 250 ml dry white wine; 400 ml poultry stock; pepper (from the mill); nutmeg

913 kcal · 30 min · 4 servings

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Ingredients

500 g firm-boiling potatoes
salt
600 g chicken breast fillet
250 g fresh mushrooms
0.5 bunch parsley (approx. 15 g)
200 g breakfast bacon (in slices)
40 g butter
8 small cooking onions
4 tbsp flour
250 ml dry white wine
400 ml poultry stock
pepper (from the mill)
nutmeg

Instructions

1. Wash the potatoes thoroughly.
2. Bring a pot of salted water to a boil.
3. Add the potatoes to the boiling water.
4. Cook the potatoes for 25 to 30 minutes until tender.
5. Rinse the chicken breast fillets under running water.
6. Pat the meat dry with a kitchen towel.
7. Cut the chicken meat into approx. 2 cm cubes.
8. Clean the mushrooms and remove any dirty spots.
9. Quarter the mushrooms.
10. Wash the parsley and shake off excess water.
11. Pluck the parsley leaves from the stems.
12. Finely chop the parsley leaves.
13. Cut the bacon into thin strips.
14. Melt some butter in a large pan.
15. Fry the bacon strips and chicken cubes in the butter.
16. Remove the meat and bacon from the pan.
17. Set the meat and bacon aside.
18. Peel the onions.
19. Add the onions and mushrooms to the same pan.
20. Fry the onions and mushrooms for 3 to 5 minutes.
21. Wait until the mushroom liquid has completely evaporated.
22. Return the chicken meat and bacon to the pan.
23. Sprinkle the flour over the meat and mushrooms.
24. Toss everything in the pan briefly until it takes on a light color.
25. Deglaze the mixture with white wine.
26. Add the broth.
27. Stir the sauce vigorously with a whisk.
28. Ensure no lumps remain in the sauce.
29. Season the sauce with salt, pepper, and nutmeg.
30. Simmer the sauce over medium heat for 15 to 20 minutes.
31. Taste the sauce again and adjust the seasoning.
32. Drain the cooked potatoes.
33. Let the potatoes steam dry for a moment.
34. Serve the potatoes together with the chicken ragout.

Nutrition per serving

kcal: 913
Protein: 57 g · Fett/Fat: 48 g · Carbs: 52 g