Herb Chicken with Mixed Vegetables and Light Sauce

Ingredients

• 1 kg chicken breast fillet (with skin)
• 50 ml olive oil
• Salt
• 1 tbsp honey
• 1 tsp curry powder
• 1 tsp Cayenne pepper
• 1 tbsp chopped parsley
• 1 Shallot
• 1 bunch spring onions
• 1 bulb fennel
• 150 g small bundle of carrots
• 1 kohlrabi
• 4 artichokes
• Lemon juice
• 2 tbsp oil
• 150 ml Vegetable broth
• 50 ml white wine
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 50 ml heavy cream
• coriander green for garnish

Instructions

1. 1.

   Wash the chicken breast and pat dry with kitchen paper. In a bowl whisk together oil, salt, honey, curry powder, and cayenne pepper to make the marination. Brush this over the chicken breast and cover; refrigerate for at least 2 hours.

2. 2.

   Preheat the oven to 200°C (400°F) with fan or conventional heat. Place a roasting rack on a baking sheet lined with parchment paper, lay the marinated chicken breast on the rack, sprinkle with parsley, and roast in the middle of the oven for about 40 minutes.

3. 3.

   Meanwhile, peel and chop the shallot. Wash, trim, and cut the spring onions and fennel into large pieces. Peel the carrots, leaving the green tops. Peel the kohlrabi and cut into bite‑sized chunks. Clean the artichokes, remove the bottoms, drizzle with lemon juice, and cover.

4. 4.

   Heat oil in a pan, sauté the shallots until translucent, add carrots, kohlrabi, and fennel, and cook briefly. Pour in broth and wine, cover, and simmer for about 7 minutes. Add spring onions and simmer for another 3 minutes. Sauté artichoke pieces in olive oil, season with salt and pepper. Drain the vegetables from the liquid, reserve the liquid, combine the vegetables with the artichokes, and keep warm.

5. 5.

   Mix the reserved liquid with heavy cream, bring to a boil once, then taste and adjust seasoning. Plate portions of chicken with the mixed vegetables, whisk the sauce until frothy, pour over the dish, and garnish with coriander green.