Rösti with Chicken Strips
Rösti with Chicken Strips is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 10 g chanterelle mushrooms
- 300 g button mushrooms
- 300 g oyster mushrooms
- 1 bunch spring onions
- 700 g skinless chicken breast fillet
- 800 g large boiled potatoes (from yesterday)
- Salt
- Pepper
- nutmeg
- 4 tbsp oil
- 300 ml poultry broth
- 400 ml milk
- 2 tsp cornstarch
Instructions
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1.
Finely chop chanterelles. Clean and quarter button mushrooms, slice oyster mushrooms into strips. Wash spring onions, trim, cut the tender green into rings; finely chop the white and light green parts.
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2.
Cut chicken breast fillets into small cubes.
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3.
Peel potatoes and grate roughly, season with nutmeg, salt, and pepper.
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4.
Heat 2 tbsp oil in a Dutch oven over medium heat; brown chicken and chopped spring onions without browning. Remove. Add mushrooms to the fat and sauté for 3 minutes while stirring. Return chicken, season with salt and pepper. Add chanterelles and broth, cover, and simmer on low heat for 10 minutes.
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5.
Meanwhile, heat 1 tbsp oil in a non-stick pan (20 cm diameter). Place half of the grated potatoes, form into a flat cake, press down. Drizzle with 3 tbsp milk. Cook over medium to low heat for 5 minutes. Flip, drizzle with another 3 tbsp milk, and cook for an additional 3 minutes. Keep warm in the oven. Repeat with remaining potatoes.
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6.
Whisk cornstarch with remaining milk, add to the chicken mixture, bring to a boil, and thicken. Season with salt and pepper, sprinkle with spring onion greens, and serve alongside halved rösti.
