Chicken in Bratschlauch
Chicken cooked in a bratschlauch (a sealed cooking pouch) requires no added fat, resulting in exceptionally tender poultry.
Ingredients
- 250 g hard-boiling potatoes
- Salt
- 2 sprigs parsley
- 1 sprig rosemary
- 400 g chicken breast fillets (2 fillets)
- Pepper
- 6 artichoke hearts (canned)
- 4 tomatoes
- 1 tbsp Olive Oil
- 125 ml white wine (or poultry broth)
Instructions
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1.
Wash, peel, and cut potatoes into 3 cm cubes.
-
2.
Cook in boiling salted water for 6 minutes.
-
3.
While the potatoes cook, wash parsley and rosemary, shake dry, pluck leaves or needles, finely chop, and place on a plate. Rinse chicken fillets cold, pat dry, season with salt and pepper, coat with herbs, pressing them firmly onto the fillets. Drain potatoes.
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4.
Drain artichoke hearts and halve them.
-
5.
Wash tomatoes, halve them, remove stem ends in a wedge shape, and pit the halves.
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6.
Mix artichokes and tomato halves with potatoes and olive oil, season with salt and pepper.
-
7.
Seal one side of a bratschlauch (about 35 cm long) according to package instructions. Add the vegetables, place chicken breasts on top, and pour in white wine.
-
8.
Close the bratschlauch, place it on a cold baking sheet, make a small cut on the top surface. Bake in a preheated oven at 180°C (fan: 160°C, gas: level 2-3) for 25 minutes.
