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🍽️ Provencal-style Chicken Breast with Potatoes

560 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 1 red chili pepper
• 3 sprigs thyme
• 2 sprigs rosemary
• 2 sprigs sage
• 2 sprigs oregano
• 100 ml olive oil
• salt
• pepper (from the mill)
• 4 chicken breast fillets (kitchen-ready, skinless, á 160 g)
• 500 g waxy potatoes
• 40 ml cognac
• 100 ml dry white wine
• 100 ml poultry broth

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the garlic cloves and chop them finely.
3. 3. Wash the chili, halve it lengthwise, remove the seeds, and chop it very finely as well.
4. 4. Rinse the herbs under cold water and shake them dry.
5. 5. Chop the herbs finely.
6. 6. Mix the herbs with the oil, the chopped garlic, and the chili.
7. 7. Season the marinade with salt and pepper.
8. 8. Wash the chicken breast and pat it dry with a kitchen towel.
9. 9. Coat the meat thoroughly with the marinade.
10. 10. Wash the potatoes.
11. 11. Cut the potatoes in half lengthwise.
12. 12. Toss the potato halves with the marinade as well.
13. 13. Place the meat and potatoes on a baking sheet.
14. 14. Roast everything in the preheated oven for about 30 to 40 minutes until golden brown.
15. 15. Turn the meat and potatoes once during the cooking time.
16. 16. Wash the spring onions and trim the ends.
17. 17. Slice the spring onions into thin rings.
18. 18. Heat a large pan without any fat.
19. 19. Sear the chicken breasts on both sides until golden brown.
20. 20. Reduce the heat slightly.
21. 21. Add the spring onion rings to the pan and let them sweat briefly.
22. 22. Deglaze the meat with cognac.
23. 23. Flambé the cognac briefly.
24. 24. Pour in wine and broth to deglaze the pan completely.
25. 25. Simmer the sauce over medium heat for 5 to 10 minutes.
26. 26. Warm up the serving plates.
27. 27. Plate the chicken breasts and potatoes.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 560
• Protein: 51 g · Fett/Fat: 25 g · Carbs: 21 g