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🍽️ Chicken in Orange Aroma with Creamy Root Vegetables

556 kcal · 30 min · 4 servings

Chicken in Orange Aroma with Creamy Root Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
  2. 2. Wash the orange thoroughly.
  3. 3. Grate about one teaspoon of the orange zest.
  4. 4. Cut the orange in half.
  5. 5. Squeeze the juice from the orange.
  6. 6. Wash the parsley and thyme.
  7. 7. Shake the herbs dry.
  8. 8. Remove the thick stems from the thyme.
  9. 9. Place the parsley, thyme, oil, orange zest, and orange juice into a tall container.
  10. 10. Add a little water.
  11. 11. Blend the mixture roughly.
  12. 12. Season the marinade with salt.
  13. 13. Wash the chicken breast fillets.
  14. 14. Pat the fillets dry with a cloth.
  15. 15. Place the chicken fillets into the marinade.
  16. 16. Set the marinade aside.
  17. 17. Wash the potatoes thoroughly.
  18. 18. Wash the carrots thoroughly.
  19. 19. Wash the kohlrabi thoroughly.
  20. 20. Cut the potatoes into large cubes.
  21. 21. Peel the carrots.
  22. 22. Peel the kohlrabi.
  23. 23. Remove any woody parts from the kohlrabi if necessary.
  24. 24. Cut the carrots and kohlrabi into large chunks.
  25. 25. Place the vegetables in a pot with salted water.
  26. 26. Boil the vegetables until they start to boil.
  27. 27. Cook the vegetables over medium heat for about 10 minutes.
  28. 28. Wash the chives.
  29. 29. Shake the chives dry.
  30. 30. Cut the chives into fine rings.
  31. 31. Heat a pan without fat on high heat.
  32. 32. Fry the chicken together with the marinade for about 1 minute on one side.
  33. 33. Fry the chicken for about 1 minute on the other side.
  34. 34. Place the chicken into a baking dish.
  35. 35. Cook the chicken in the oven for approx. 8 minutes.
  36. 36. Drain the vegetables in a sieve.
  37. 37. Heat 1 tablespoon of oil in the same pot on high heat.
  38. 38. Add the drained vegetables.
  39. 39. Season the vegetables with salt.
  40. 40. Fry the vegetables for about 3 minutes.
  41. 41. Season the vegetables with pepper.
  42. 42. Deglaze the vegetables with broth.
  43. 43. Add crème fraîche.
  44. 44. Let the sauce simmer for approx. 5 minutes.
  45. 45. Season the chicken with pepper.
  46. 46. Divide the chicken into portions.
  47. 47. Add the chives to the vegetables.
  48. 48. Taste everything with salt.
  49. 49. Taste everything with pepper.
  50. 50. Add a pinch of sugar.
  51. 51. Plate the chicken.
  52. 52. Serve with the potato vegetable cream.
  53. 53. Serve the dish.

Nutrition per serving