Cool summer chicken in the green

Ingredients for 4 servings:

• 2 chicken breast fillets, approx. 200 g each
• 300 ml vermouth (e.g. Cinzano Bianco)
• 3 bay leaves
• 1 mint leaf
• 1 tbsp sugar
• 1 small pepper, green
• 2 cloves garlic, fresh
• ½ tsp sea salt
• 2 tbsp soy sauce
• 2 tbsp rapeseed oil
• 3 tbsp extra virgin olive oil
• 200 g peas, frozen
• 200 g leaf spinach, fresh or frozen
• 1 medium-sized onion(s), finely chopped
• Salt and pepper, freshly ground
• ½ bunch parsley, flat or coriander leaves, medium-finely chopped (depending on taste)

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 15 minutes

Cold chicken breast fillet with peas and spinach in wine sauce, perfect for hot summer days

Thaw the peas in a sieve at room temperature and then refrigerate. If you only had frozen spinach, thaw this carefully at room temperature or in the microwave using the defrost setting. First, prepare the chicken fillet: Pour the vermouth into a saucepan and fill with 300 ml of water. Crush a garlic clove with the back of a knife and add it to the stock, then do the same with the chili peppers and add it. Add salt and sugar. Cut the bay leaves and the mint leaves every few millimeters from the center stem outwards with a sharp knife and then add the leaves to the stock. Bring the stock to a rolling boil, add the fillets, cover, and simmer for 13 minutes over low heat (speed 3 of 9). Then remove the pan from the heat and let everything cool down completely. Once the pan is cool enough to handle, transfer it to the refrigerator to cool further. Now for the spinach: Finely dice the onion and the second garlic clove and sauté in the rapeseed oil in a pan until translucent. Add the fresh spinach and let it wilt, tossing frequently. If you only used frozen spinach, briefly fry the thawed spinach and toss several times. Season to taste with salt and freshly ground pepper, let it cool briefly, then drain in a sieve and refrigerate. If you like, add a tiny bit of nutmeg. It’s best to prepare the “hot” ingredients in the morning so everything is sufficiently chilled by lunchtime. To serve: Remove the fillets from the liquid, cut into thin slices, and set aside briefly. Pour the liquid through a fine-mesh sieve or cheesecloth. Then add the soy sauce and olive oil and whisk briefly. Season to taste with salt and freshly ground pepper. Now arrange the chicken in the center of a deep plate and arrange the peas and spinach on one side each. Carefully pour in the stock. Garnish with chopped parsley or coriander, if you like. I personally like coriander, but it’s not everyone’s cup of tea. Serve with some fresh ciabatta or metre-long bread, for example. The dish also tastes great as a hot meal in cooler weather. Then you just skip the cooling process and cook the chicken and spinach simultaneously. I then add the peas to the boiling water for just 1 minute, then heat them up, and that’s it. If you like this dish, you can create some great variations just by choosing the wine. I’ve cooked it with Sherry Medium Dry, white port, and Stone’s Green Ginger Wine. Everything tastes delicious and each time has its own special character.