John Myers
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Braised Chicken
The perfect braised chicken recipe with a picture and simple step-by-step instructions.
Braised chicken
- 0,5 Cucumber
- 1 Onion
- 1 Chicken breast fillet
- 0,5 tbsp Oil for frying
- Season salt, gourmet pepper
- 100 ml White wine to taste
- 125 ml Filtered water (normal)
- 1 tbsp *Gemüsesalz aus Resten
- 150 ml Rama Cremefine 15% for cooking
- 1 tbsp Maille – Dijonnaise
- 1 Pair Pasta (leftovers) to taste
Braised chicken
- Clean the cucumber, cut in half and scrape out the inside with a spoon. Then cut into cubes. Peel the onion and put it in a blitz. Wash the chicken breast fillet and pat dry with a paper towel. Then roll the dice.
- Take a non-stick pan, add the oil and heat. Add the diced meat and fry all over. Then take it out and set it aside for a moment. Add chopped onions and sauté in them. Put in the cucumber cubes, season with salt, gourmet pepper and sauté again.
- Deglaze with white wine and let it boil down. Then add the meat cubes again. Add water, vegetable salt from leftovers, Rama Cremefine to the other pan. Reduce the boil and let simmer for a minute. In the meantime, cook the pasta to taste.
- At the end of the cooking time, stir in the tablespoon of dijonnaise and, if necessary, season again with salt and gourmet pepper. Drain the cooked noodles to taste, allow to drain. Take a deep plate and pour it into it. Add the braised chicken and decorate with a basil leaf. Serve immediately!
- * Link: vegetable salt made from leftovers
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