Perlhuhn breast with sweet‑sour vegetables

Ingredients

• 1 Carrot
• 1 bulb fennel
• 1 bunch spring onions
• 1 piece radish (ca. 150 g)
• 200 g chanterelles
• 200 g beans
• 4 Perlhuhn breast fillets
• Salt
• Pepper (freshly ground)
• 100 ml White wine
• 500 ml poultry broth
• 70 g butter
• 1 tbsp sugar
• 1 tbsp White Wine Vinegar
• 1 Tbsp parsley

Instructions

1. 1.

   Wash and peel or trim the vegetables. Slice the carrot into thin strips. Cut the fennel into fine ribbons. Chop the spring onions into pieces. Slice the radish leaf‑wise. Trim the chanterelles if needed. Blanch all vegetables, including the beans, one at a time in boiling salted water until they retain bite, then shock them in cold water.

2. 2.

   Peel and crush the garlic. Season the Perlhuhn breasts with salt and pepper. Sear them in hot olive oil in a suitable pot on both sides, add the garlic, sauté briefly, deglaze with white wine, then pour in poultry broth. Simmer gently covered for about 10 minutes until cooked.

3. 3.

   In a large pot melt 50 g butter. Add sugar and place the vegetables in it. Stir, add 2 tbsp water, season with salt and pepper. When the liquid has almost fully reduced, add vinegar and stir again. Remove the breasts from the sauce and keep warm. Reduce the sauce vigorously. Slice the breast fillets, arrange the vegetables on warmed plates, top with meat. Stir remaining butter into the sauce, add parsley, and pour over the dish.