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🍽️ Chicken Lemon Goulash with Puff Pastry

1717 kcal · 30 min · 4 servings

Ingredients

• 1 Lemon (organic)
• 2 garlic cloves
• 1 onion
• 1 chicken (ready for cooking)
• 20 g butter
• 1 tbsp oil
• salt
• pepper
• 0.25 l white wine (e.g. Sauvignon Blanc)
• 4 slices puff pastry (frozen)
• 1 egg yolk
• 250 ml whipping cream (30 %)
• parsley (for garnishing)

Instructions

1. 1. Wash the lemon under hot water and dry it.
2. 2. Peel two tablespoons of lemon zest into thin strips.
3. 3. Grate the remaining zest finely.
4. 4. Remove all white pith from the lemon.
5. 5. Carefully cut the chicken fillets out of the membranes.
6. 6. Catch the released juice.
7. 7. Squeeze the membranes.
8. 8. Peel the garlic and onion.
9. 9. Chop the garlic and onion finely.
10. 10. Wash the chicken inside and out.
11. 11. Cut the chicken into individual pieces.
12. 12. Preheat the oven to 180 degrees Celsius (convection).
13. 13. Heat butter and oil in a casserole dish.
14. 14. Season the chicken pieces with salt and pepper.
15. 15. Fry the chicken pieces on all sides until golden brown over high heat.
16. 16. Add the garlic and onion.
17. 17. Cook everything for another 10 minutes over medium heat.
18. 18. Add the grated lemon zest.
19. 19. Add the lemon juice.
20. 20. Add the white wine.
21. 21. Bring the mixture to a boil.
22. 22. Place the lid on the casserole dish.
23. 23. Place the casserole dish in the hot oven.
24. 24. Cook the goulash for 40 minutes.
25. 25. Let the puff pastry sheets thaw.
26. 26. Cut out four circles with a diameter of about 10 centimeters.
27. 27. Line a baking sheet with baking paper.
28. 28. Place the pastry circles on the tray with some space between them.
29. 29. Whisk the egg yolk with two tablespoons of cream.
30. 30. Brush the pastry circles with the egg yolk mixture.
31. 31. Put the puff pastry circles in the oven about 15 minutes before the end of the cooking time.
32. 32. Bake the pastry circles until golden brown.
33. 33. Remove the puff pastry and chicken from the oven.
34. 34. Lift the chicken pieces out of the casserole dish.
35. 35. Pour the roasting sauce into a pot.
36. 36. Puree the sauce with a hand blender.
37. 37. Mix the remaining cream into the sauce.
38. 38. Let the sauce simmer lightly for about 5 minutes.
39. 39. Season the sauce with salt and pepper.
40. 40. Separate the chicken breast fillets with skin from the bone.
41. 41. Keep the breast fillets warm in the turned-off oven.
42. 42. Remove the skin from the remaining chicken pieces.
43. 43. Separate the meat from the bones.
44. 44. Cut the meat into pieces.
45. 45. Warm the meat in the cream sauce.
46. 46. Slice the chicken breast fillets.
47. 47. Serve the chicken breast with the remaining ingredients.

Nutrition per serving

• kcal: 1717
• Protein: 73 g · Fett/Fat: 118 g · Carbs: 82 g