Lemon Chicken with Leek Flan

Ingredients

• 1 kg potatoes
• 1 stalk leeks
• 50 g butter
• 200 g quark
• 1 sprig rosemary
• 50 g Parmesan
• 3 eggs
• Salt
• pepper (ground)
• nutmeg
• 6 soufflé molds
• 6 chicken breast fillets
• Sea salt
• chili flakes
• 3 tbsp oil
• 2 shallots (finely chopped)
• 150 ml white wine
• 150 ml poultry stock
• 2 untreated lemons (juice and zest)
• 1 tbsp honey
• 1 cup crème fraîche
• 2 tbsp parsley (chopped)

Instructions

1. 1.

   Boil peeled potatoes in salted water for about 25-30 minutes, drain, and press through a potato masher. Let steam off.

2. 2.

   Wash, trim, and slice leeks into thin rings.

3. 3.

   Preheat the oven to 180°C fan.

4. 4.

   Sauté leeks in butter with quark, parmesan, egg yolks, and rosemary, then mix into the mashed potatoes. Gently fold in beaten egg whites, season with salt, pepper, and nutmeg.

5. 5.

   Fill greased portion molds with the mixture and place on a deep baking tray. Pour hot water halfway up the molds and bake at medium heat for about 40 minutes until golden yellow.

6. 6.

   Wash chicken breasts, pat dry, season with salt and chili flakes, and sear in hot oil until golden brown on all sides. Remove from pan, sauté shallots in the drippings, deglaze with white wine, add stock and lemon juice. Return chicken to the pan, cover, and simmer gently for about 20 minutes, turning occasionally. Take out the chicken, blend the sauce, then stir in crème fraîche, honey, and lemon zest until desired consistency is reached. Season with salt, serve on warmed plates, top with sliced chicken breasts, and sprinkle parsley.

7. 7.

   Serve together with the flan.