Chicken and Mushroom Pan with Boiled Potatoes

Strip the needles off the rosemary and roughly chop them and put them in a mortar. Finely chop the garlic cloves and add them. Now add the coarse sea salt and work everything into a paste with the mortar, it doesn't have to be too fine.

Brush a fireproof tin very thinly with oil. Peel the potatoes and then cut them in a fan shape. The best way to do this is to put the potato on a deep spoon so that you have resistance and do not cut the potato. Now distribute the seasoning paste between the compartments.

Now place the potatoes in the ovenproof dish and distribute the rest of the seasoning paste on the potatoes. Heat the butter so that it becomes liquid but not brown and spread over the potatoes and then put it in the oven preheated to 200 degrees for about 60 minutes. Put the cheese over the potatoes 20 minutes before the end of the cooking time.

Cut the mushrooms into slices and set aside for now. Cut the chicken breast into thin strips and place in a bowl. Halve the shallots and cut into half rings and add to the chicken. Rub in the garlic cloves. Season with the ground pepper, Espelette pepper and salt.

Now add a shot of brandy and 2 tablespoons of rapeseed oil and mix everything very well, best done with your hands. Cover and let steep in the refrigerator for about 2 hours.

Heat the rest of the rapeseed oil in a pan and fry the mushrooms in it. If you let the pan get really hot, the mushrooms won't pull any water and get really nice roasted aromas. Then push the mushrooms to the edge and add the marinated chicken breast and fry until done.

Arrange the potatoes with the chicken pan.