Chicken with Roasted Vegetables and Mushroom Spinach Skillet

Ingredients

• 600 g Chicken breast fillet
• 2 tbsp chives rolls
• 200 ml verjus
• 500 g Potatoes
• 300 g cherry tomatoes
• 350 g brown mushrooms
• 350 g fresh spinach leaves
• 1 Garlic clove
• 1 Shallot
• 1 tbsp butter
• freshly grated nutmeg
• Salt
• Pepper
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash, pat dry, and slice chicken breast fillets into strips or slices. Season with salt and pepper. Combine with herbs in a shallow baking dish, pour verjus over (ensuring the poultry is covered), cover with plastic wrap, and marinate in the refrigerator for about 2 hours.

2. 2.

   Wash potatoes, brush thoroughly, and halve them. Place on a baking sheet, toss with olive oil, salt, pepper, and pressed garlic cloves. Bake in a preheated oven at 200°C (180°C fan) or gas mark 3 for 35-40 minutes. Meanwhile, wash cherry tomatoes, drain, and stir in about 10 minutes before the end of cooking.

3. 3.

   Clean mushrooms thoroughly and slice them. Rinse spinach leaves, pat dry, and shake off excess water. Peel garlic and shallot, finely chop. Heat butter in a pan, add garlic and shallot, sauté for 3 minutes over medium heat. Add mushrooms and cook until all liquid evaporates. Add spinach, let it wilt, then season with salt, pepper, and nutmeg.

4. 4.

   Heat olive oil in a pan. Add drained chicken, turn occasionally, and fry for about 4 minutes. Season with salt and pepper.

5. 5.

   Plate the roasted vegetables alongside the chicken and mushroom spinach skillet, sprinkle with chives rolls, and serve.