Chicken Breast with Asparagus

Ingredients

• 4 chicken breast fillets (boneless, skin on)
• 3 chicken thighs (skinless)
• 100 g liquid whipping cream
• 30 g candied ginger
• 1 chili pepper
• Salt
• pepper (ground)
• 1 tsp ground turmeric
• 12 stalks white asparagus
• 100 g red bell peppers
• 1 bundle wild mint
• 250 ml poultry stock
• 10 ml ginger syrup
• 1 tsp beetroot juice
• 20 ml balsamic vinegar
• 250 g waxy potatoes
• vegetable oil
• Salt

Instructions

1. 1.

   Debone the chicken thighs, roughly chop the meat, place in a bowl with the cream and blend until smooth. Dice the ginger finely. Wash, trim, deseed the chili pepper, remove all white membranes and dice into small cubes. Add to the filling. Season with salt, pepper, and turmeric, mix well.

2. 2.

   Cut a pocket into each chicken breast, fill with the mixture, seal, and refrigerate.

3. 3.

   Trim the lower ends of the white asparagus and peel from top to bottom using an asparagus or vegetable peeler, keeping close to the head and thinning toward the tip. Boil water with salt, a lemon slice, a pinch of sugar, and 10 g butter until boiling. Cook the asparagus for 8-10 minutes, drain well. Cut the stalks lengthwise in half and then into even ~5 cm pieces.

4. 4.

   Wash, trim, halve, deseed the bell peppers, remove white membranes, dice into small cubes.

5. 5.

   Reduce the poultry stock to about half its volume. Add ginger syrup, beetroot juice, and balsamic vinegar; season with salt and pepper.

6. 6.

   Sear the breasts in a hot oven‑proof skillet in hot butter, then bake for 10 minutes at 180°C.

7. 7.

   Heat butter in a pan, sauté asparagus, add bell pepper cubes, cook briefly, lightly salt.

8. 8.

   For the potato sticks peel potatoes and cut into matchstick‑thin strips. Heat oil in a large pan or fryer to 180°C (oil is ready when small bubbles appear on a wooden spoon handle) and fry the strips in batches. Remove, drain on paper towels, lightly salt.

9. 9.

   Serve by placing asparagus on a plate, topping with sliced breast, pouring sauce over, and sprinkling chopped wild mint.

10. 10.

    Serve the potato sticks alongside.