John Myers
Ingredients for 4 servings:
- 4 ports. Chicken fillet(s) approx. 130 g each
- 4 slices of bacon
- 500 g carrot(s)
- 1 kg kohlrabi
- 450 ml vegetable stock
- 2 tbsp oil
- Salt and pepper, black
- 20 g butter
- 100 ml cream
- 75 g cheese, grated, e.g. Gouda
- 1 tbsp sauce thickener, light
- 1 pinch(s) of sugar
- possibly chervil leaves
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
Wash the meat, pat dry, and wrap each with a slice of bacon. Trim and slice the carrots. Peel the kohlrabi and cut into small pieces. Cook the vegetables in broth for about 10 minutes over medium heat. Heat the oil in a pan and fry the fillets for about 8 minutes, turning occasionally, then season with salt and pepper. Add the butter and cream to the vegetables and bring to a boil. Stir in 60g of cheese and the sauce thickener, bring back to a boil, and season with salt, pepper, and sugar. Transfer the vegetables to an ovenproof dish, place the meat on top, and sprinkle with the remaining cheese. Bake in a preheated oven (200°C, 175°C fan oven) for about 10 minutes. Garnish with chervil, if available. Since cream is usually sold in 200g tubs, and if I have no use for the leftovers, I reduce the vegetable broth slightly and add the entire tub of cream, omitting the butter. If that’s too rich for you, I think long-life milk will work too. I also often prefer to use Chester sliced cheese to dissolve it in the sauce (it doesn’t have stringy texture and dissolves better).
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