John Myers
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Chicken Strips in Honey-thyme Juice and Wild Rice
The perfect chicken strips in honey-thyme juice and wild rice recipe with a picture and simple step-by-step instructions.
Chicken and vegetables
- 600 g Chicken fillets
- 1 pinch Salt and pepper
- 250 g Sugar snap
- 150 g Mushrooms
sauce
- 1 tbsp Butter
- 1 piece Carrot
- 1 piece Onion
- 1 piece Celeriac
- 10 piece Sprigs of thyme
- 150 g Mushrooms
- 2 tbsp Honey
- 1 l Vegetable broth
sauce
- For the sauce, roughly cut the carrots, onions, celery and mushrooms and fry them in a saucepan until really dark brown. Pour in the stock / stock and bring to the boil. Season with honey, the thyme sprigs, salt and pepper and slowly reduce for about ½ hour to a nice dark juice.
- Strain the stock and collect it in a saucepan. If necessary, thicken with a little flour-water mixture.
Chicken and vegetables
- Cut the chicken fillets into fine strips, season and sear them in a pan. Add the quartered mushrooms and lightly season again.
- Deglaze with the stock and bring to the boil again briefly so that the chicken strips are cooked through. Finally mix in the sugar pea pods and arrange on a plate.
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