Corn-fed chicken breast with apple vegetables and ginger butter

Ingredients for 4 servings:

• 4 corn-fed chicken breasts (approx. 150 g each without skin)
• 2 sour apples (e.g. Granny Smith)
• ½ bunch thyme
• 20 ml vinegar (white wine vinegar)
• 50 ml water
• 100 ml chicken stock
• 100 ml white wine
• 2 tbsp honey (acacia honey)
• 3 bunch spring onions
• Salt
• pepper
• 2 tbsp oil
• 50 g ginger, pickled
• 3 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

healthy food from the steamer

Quickly sear the chicken breasts on all sides in oil, season with salt and pepper, immediately wrap tightly in foil, and set aside. Bring the vinegar, water, chicken stock, white wine, honey, and thyme sprigs to a boil in a saucepan and reduce slightly. Peel and core the apples and cut into wedges. Trim the spring onions and cut into small pieces (approx. 4 cm long). Place the apple wedges and spring onion pieces in a solid container, pour the reduced stock over the apple mixture, and also distribute the thyme sprigs over the top. Place the foil-wrapped chicken breasts in a perforated container. Place both containers in the steamer and cook at 90°C for 12 minutes. Purée the pickled ginger with the butter until smooth. Arrange the vegetables on plates, add the chicken fillet, and top with a little ginger butter, the size of a hazelnut. Tagliatelle goes very well with this.