Chicken breast fillet deluxe from the oven

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 20 g butter
• 2 garlic cloves
• 3 sprigs of thyme
• 3 tbsp oil, neutral, with high smoke point
• 1 shallot(s)
• 250 ml chicken broth
• 2 cl brandy for flambéing
• 1 tbsp butter
• 1 tbsp olive oil
• 2 large potatoes
• 2 carrots
• 2 bell peppers, red
• 2 rosemary sprigs
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 220°C (top/bottom heat). Cut the potatoes into boats, similar to country potatoes. Quarter to eighth the bell peppers. Cut the carrots into larger slices. Pick off the rosemary needles and chop them smaller. Dice the shallots. Make the chicken stock and reduce it to around 200 ml. Pour the brandy into a small glass, about the size of an espresso cup or 2-4 cl. Place the potatoes, carrots, bell peppers, rosemary and olive oil in a baking dish and mix. Place in the oven on the middle rack and bake for around 30 minutes. After 15 minutes, remove the chicken breast fillets from the refrigerator, wash and pat dry. Season both sides with salt and pepper, preferably freshly ground. Peel the garlic and crush it with a knife or similar. Set aside the butter and thyme. Heat an ovenproof frying pan (e.g. cast iron) until very hot for 30 minutes. Pour the neutral oil into the pan and add the chicken breast fillets. Immediately add the thyme, garlic, and butter to the pan. Sear the chicken breast fillets for about 1-2 minutes on each side until browned. Using a tablespoon, ladle the butter, herbs, and garlic over the meat. Once both sides are seared, place the pan in the oven. Alternatively, if you don’t have an ovenproof pan, place everything in a casserole dish and place it on the middle rack of the oven. Roast for about 8-10 minutes, depending on the thickness of the chicken breast fillets. Remove the meat from the oven and set aside, but do not cut it. The potatoes should slowly develop a nice brown crust. For the sauce, sauté the shallots in a pan with olive oil. Once the shallots are lightly seared, add the thyme, garlic, and any cooking juices from the other pan. Pour in the brandy, heat it slightly, and light it with a lighter. Once it’s burned, add the chicken stock. Mix well and add a little salt. Remove the potatoes and vegetables from the oven and arrange on plates. After letting the chicken breast fillets rest for 5-10 minutes, slice them and arrange them on the plates. Pour the sauce over the potatoes, vegetables, and meat. In addition to carrots and peppers, other vegetables or, for example, a side salad with a good dressing also go well. If you need something quicker and easier, you can replace the sauce with a dip such as mango chutney.