🍽️ Crispy Potato Rösti with Tender Chicken and Asparagus

Name: Crispy Potato Rösti with Tender Chicken and Asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg potatoes; 125 g breakfast bacon (fine cubes); 1 shallot (finely chopped); 1 egg; ghee; 600 g green asparagus; 4 chicken breast fillets; 1 shallot; 200 ml dry white wine; 4 tbsp butter; 500 ml chicken broth; 150 g crème fraîche; salt; pepper (from the mill); 1 tbsp tarragon leaves (finely chopped)

1066 kcal · 30 min · 4 servings

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Ingredients

1 kg potatoes
125 g breakfast bacon (fine cubes)
1 shallot (finely chopped)
1 egg
ghee
600 g green asparagus
4 chicken breast fillets
1 shallot
200 ml dry white wine
4 tbsp butter
500 ml chicken broth
150 g crème fraîche
salt
pepper (from the mill)
1 tbsp tarragon leaves (finely chopped)

Instructions

1. Peel the lower stalks of the asparagus.
2. Cut off the woody ends.
3. Wash the asparagus thoroughly.
4. Cut the tips to a length of about 5 centimeters.
5. Cut the rest of the asparagus diagonally into finger-thick pieces.
6. Boil the asparagus in boiling salted water for about 4 minutes.
7. Drain the asparagus.
8. Shock it immediately in ice-cold water to stop the cooking process.
9. Let the asparagus drain.
10. Peel the potatoes.
11. Boil the potatoes for about 20 minutes.
12. Let the potatoes cool down.
13. Grate the cooled potatoes coarsely.
14. Fry the shallots and bacon.
15. Mix the shallots and bacon with the potatoes.
16. Add the egg to the potato mixture.
17. Season the mixture with salt and pepper.
18. Fry about 8 rösti in hot clarified butter.
19. Keep the finished rösti warm.
20. Peel the shallot.
21. Finely chop the shallot.
22. Sweat the shallot in 1 tbsp of butter until translucent.
23. Deglaze the mixture with wine and broth.
24. Add half of the asparagus pieces to the sauce.
25. Stir in the crème fraîche.
26. Let the sauce simmer for about 10 minutes.
27. Puree the sauce until smooth.
28. Season the sauce with salt and pepper.
29. Stir the tarragon into the sauce.
30. Add the remaining asparagus to the sauce.
31. Let the asparagus heat up in the sauce.
32. Season the chicken breast fillets with salt and pepper.
33. Fry the chicken breast in 2 tbsp of butter for about 5 minutes per side.
34. Toss the asparagus tips in the remaining butter.
35. Let the asparagus tips heat up.
36. Slice the chicken breast fillets diagonally.
37. Arrange the chicken breast with the asparagus tips on the sauce.
38. Serve the rösti alongside.

Nutrition per serving

kcal: 1066
Protein: 69 g · Fett/Fat: 63 g · Carbs: 46 g