Chicken Breast with Vegetables

Chicken Breast with Vegetables
20 min.


for 4 servings
4 large Chicken breasts (bone-in with skin)
1 tablespoon Clarified butter
Bell pepper (1 red, yellow and green, trimmed, cored, cut into pieces)
2 Onions (finely chopped)
1 Garlic clove
1 teaspoon Ginger root (freshly grated)
2 tablespoons Olive oil
2 teaspoons Turmeric
125 milliliters Chicken broth
Pepper (ground)
½ bunch Parsley
800 grams small Potatoes
2 tablespoons Butter
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Preparation steps

Step 1/5

Preheat oven to 200°C.

Step 2/5

Season chicken breasts with salt and pepper and cook in hot butter in a ovenproof pan, skin side down, turning once. Bake in the oven for about 10 min.

Step 3/5

Sauté onions in hot oil. Add garlic, pepper and ginger and cook a few more minutes. Sprinkle with turmeric, pour in broth, cover and simmer for about 7 minutes. Season with salt and pepper, and stir in parsley leaves.

Step 4/5

Peel potatoes and fry slowly in hot butter until golden brown. Season with salt.

Step 5/5

Remove pan from the oven. Cut each chicken breast diagonally three times and put one on each plate. Serve with peppers and potatoes.