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Ingredients
Chicken with Snow Peas and Tomato Stew
- Ingredients
- 500 grams starchy potatoes
- ½ bunch parsley
- 1 sprig fresh rosemary
- 2 fresh egg yolks
- salt
- white peppers (freshly ground)
- 4 Chicken breasts (without skin)
- 400 grams Snow peas
- 40 grams butter
- 100 milliliters dry white wine
- 1 splash soy sauce
- 2 large Beefsteak tomato
- 2 shallots
- 1 pinch sugar
- vegetable oil (for the baking dish)
Rinse, peel and very finely grate the potatoes. Place the grated potatoes into a kitchen towel and squeeze out the water.
Pluck the parsley leaves from the stalks and pluck the rosemary needles. Rinse the herbs and chop finely. Mix the grated potatoes with the herbs and egg yolks, and season with salt and pepper.
Rinse the chicken breasts, pat dry, and season with salt and pepper. Grease the baking dish with oil. Place the chicken breasts in the baking dish and spread the potato mixture over. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 45-50 minutes.
Trim the ends and woody fibers from the snow pea. Rinse and pat dry.
Heat 20 grams (approximately 1 tablespoon) butter in a pan and fry the snow peas in it. Pour the white wine, sprinkle with soy sauce, season with salt and pepper, and cook covered over medium heat for 7 minutes.
Carve the beefsteak tomato, blanch, peel and cut into pieces. Peel the shallots and chop very finely.
Heat the rest of the butter in a pan and saute the shallots in it until soft. Add the tomato pieces with a pinch of sugar, season with salt and pepper, and cook over medium heat for 5 minutes.
Cut the chicken breasts into slices and arrange on warmed plates with the stewed tomatoes and snow peas.
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.8 g | (29 %) |