Lemon Chicken

Ingredients

• 400 g chicken breast fillet (2 chicken breast fillets)
• 1 onion
• 1 bundle vegetable stock mix
• 0.5 small organic lemon
• 1 tbsp oil
• Salt
• 2 black peppercorns
• 1 bay leaf
• 2 lime leaves
• 2 cloves of mace
• 2 piment seeds
• 350 g kohlrabi (1 kohlrabi)
• 200 g waxy potatoes (3 waxy potatoes)
• 100 g peas (frozen)

Instructions

1. 1.

   Rinse the chicken breast fillets and pat them dry with kitchen paper.

2. 2.

   Halve the onion unpeeled.

3. 3.

   Clean and roughly cube 1 carrot, half of the celery, the green part of the leek, and the parsley root from the vegetable stock mix. Pick off some celery leaves, wash them, and set aside.

4. 4.

   Rinse the half lemon hot and slice it into rounds.

5. 5.

   Heat a pot. Roast the onion halves on their cut sides until browned, then remove them. Heat oil in the pot and brown the chicken breast fillets over medium heat, turning occasionally.

6. 6.

   Add the onion halves, chopped vegetable stock mix, and celery leaves to the pot. Pour in about 500 ml water and bring to a boil. Add salt, peppercorns, bay leaf, lime leaves, mace, piment seeds, and lemon slices. Simmer with the lid half-open for about 20 minutes.

7. 7.

   Meanwhile, clean or peel the remaining vegetable stock mix, kohlrabi, and potatoes, then cut them into roughly equal pieces.

8. 8.

   Lift the chicken fillets out of the pot.

9. 9.

   Strain the sauce (fond) through a fine sieve into a second pot. Season with salt and pepper.

10. 10.

    Simmer the potato and vegetable cubes in the fond over medium heat for about 15 minutes.

11. 11.

    Add peas and chicken fillets to the fond and simmer for another 5 minutes.

12. 12.

    Use a slotted spoon to lift the vegetables from the broth, place them on a plate, pour some broth over them, arrange the chicken fillets on top, and sprinkle with the reserved celery leaves.