Chicken with Asparagus Puree and Potato Pancakes
Ingredients
- Ingredients
- 600 grams green Asparagus
- 4 Chicken breasts
- 1 shallot
- 200 milliliters dry white wine
- 4 Tbsps butter
- 500 milliliters Chicken broth
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- 1 Tbsp Tarragon (finely chopped)
- For the hash browns
- 1 kilogram potatoes
- 125 grams Bacon (cut into small cubes)
- 1 shallot (finely chopped)
- 1 egg
- clarified butter
Preparation steps
Peel lower third of asparagus.
Cut asparagus heads from stems in pieces about 5 cm (approximately 2 inches) long and cut remaining asparagus diagonally into slices. Blanch asparagus in boiling, salted water for about 4 minutes. Plunge into ice water and drain well.
For the potato pancakes, peel potatoes and cook in boiling, salted water for about 20 minutes and allow to cool.
Press slightly cooled potatoes through potato ricer. Fry shallots and bacon and mix with potatoes and egg and season with salt and pepper. Heat butter in a pan and fry about 8 potato pancakes in portions. Keep finished potato pancakes warm.
Heat 1 tablespoon butter in a pan. Peel shallots and chop finely and cook in butter until translucent. Deglaze pan with wine and broth and add half of asparagus pieces and stir in cream fraiche and simmer for about 10 minutes. Puree asparagus mixture and season with salt and pepper and stir in tarragon and add remaining asparagus pieces (reserving asparagus tips) to sauce and heat until sauce is warm.
Season chicken breasts with salt and pepper and heat 2 tablespoons of butter in a skillet and fry on each side for about 5 minutes.
Saute asparagus tips in remaining butter.
To serve, cut chicken breasts diagonally and arrange on a plate with asparagus tips, asparagus puree and potato pancakes.
