Polle E Spinaci Con Patate Al Rosmarino (Sina Tkotsch)

vegetables

1. 2 Chop the shallots and fry them with 2 bay leaves in a pan in oil until they are translucent. Add the canned tomatoes. Now rinse the cans with a little water and add the water to the pot. The whole thing now has to cook for a good 1 hour. After about 30 minutes, season with salt, sugar and pepper. Rinse and cut the potatoes in half. Spread out on a baking sheet with baking paper and mix with olive oil, salt and 4 sprigs of rosemary and bake in the oven at 200 ° C for about 1 hour until they are brown, crispy and cooked through.

flesh

1. Season the skinned chicken breasts with salt and pepper. Mix the eggs, 2 finely chopped shallots, the finely grated Parmesan and a little salt to form a viscous batter. If it is too thin, thicken it with flour. Dip the chickens in the batter and fry them in olive oil in a hot pan until golden brown. Place the chickens on a baking sheet and let them rest in the oven at 100 ° C.

Last but not least

1. For the spinach, leave out a little butter with the finely chopped garlic (if you like) in a pan. When it foams nicely, cut the sun-dried tomatoes into fine strips and add them. Add the washed spinach and season with a little salt and nutmeg. Don’t cook too long. Put the potatoes and spinach on the plate and put the tomato sauce in an empty space. Cut the chicken open as desired and add to it. Sprinkle with finely chopped parsley and garnish with basil.