Pan‑fried Chicken Breast with Green Beans and Tomatoes

Ingredients

• 300 g waxy potatoes
• Salt
• 600 g Chicken breast fillet
• 2 sprigs thyme
• 1 sprig rosemary
• 2 sprigs parsley
• 3 Garlic cloves
• 1 dried small chili pepper
• 1 tsp crushed pepper
• 1 tsp sea salt
• 3 tbsp olive oil
• 30 g clarified butter
• 400 g fresh green beans
• 200 g Cherry tomatoes
• 1 Shallot
• 100 g smoked pork belly
• pepper (ground)
• nutmeg
• 1 tsp dried chopped bean herb

Instructions

1. 1.

   Preheat the oven to 220°C (425°F). Peel, wash and quarter the potatoes; boil in salted water for about 25 minutes. Pat the chicken breasts dry. Wash herbs, shake off excess moisture, pluck leaves from stems and finely chop. Peel one garlic clove and mince it.

2. 2.

   Crush the chili pepper with pepper and salt in a mortar, then mix with herbs and minced garlic. Brush the chicken breasts with oil and coat them in the herb mixture. In a pan melt clarified butter and sear the chicken on all sides until golden brown.

3. 3.

   Transfer to a parchment‑lined baking sheet and finish cooking in the preheated oven for 6–10 minutes. Meanwhile, wash the beans, trim ends, blanch in salted water for 2–3 minutes, then shock in cold water and drain well. Halve the tomatoes.

4. 4.

   Peel and finely dice the remaining garlic and shallot. Drain the potatoes and let them steam briefly. Cut pork belly first into strips, then cubes. In a pan render the pork without added fat until crisp; add beans, potatoes, garlic and shallot cubes, sauté for 3–5 minutes. Add tomatoes, stir in salt, pepper, nutmeg and bean herb, remove from heat. Slice the cooked chicken into portions and serve atop the bean mixture.