Chicken Breast with Vegetables

Ingredients

• 4 large chicken breast fillets (with skin and wing bone)
• 1 Tbsp clarified butter
• Paprika bell peppers (one red, one yellow, one green, cleaned, seeded, cut into pieces)
• 2 onions (finely chopped)
• 1 Garlic clove
• 1 tsp fresh grated ginger
• 2 tbsp olive oil
• 2 tsp turmeric
• 125 ml chicken broth
• Salt
• black pepper (ground)
• 0.5 bunch parsley (with picked leaves)
• 800 g small potatoes
• 2 tbsp butter

Instructions

1. 1.

   Preheat oven to 200°C with fan and top heat.

2. 2.

   Season chicken breast fillets with salt and pepper, then sear skin side down in hot clarified butter in an oven‑proof pan until golden; flip and transfer to the oven for about 10 minutes.

3. 3.

   Sauté onions in hot oil, squeeze in garlic, add paprika and ginger, cook a few minutes, sprinkle turmeric, pour in broth, cover and simmer for about 7 minutes, season with salt and pepper, stir in parsley leaves.

4. 4.

   Peel potatoes and slowly brown them all around in hot butter, seasoning with salt.

5. 5.

   Remove the pan from the oven, slice each chicken fillet diagonally three times, arrange on four plates, serve with paprika vegetables and roasted potatoes.