John Myers
Ingredients for 4 servings:
- 600 g Hokkaido pumpkin(s)
- 100 g sugar snap peas or green beans
- 350 g chicken breast fillet(s), cut into strips
- 3 small onions or shallots
- 200 g mushrooms of your choice
- 100 ml dry white wine
- 100 ml crème fraîche
- 100 g South Tyrolean speck, cut into fine strips
- 2 garlic cloves
- 2 tbsp tomato paste
- 2 tbsp chili paste
- salt and pepper
- 1 handful of Parmesan, shaved
- 1 tbsp olive oil
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Cut the Hokkaido pumpkin into thin strips, season with salt, and layer them in a baking dish. Trim the snow peas or beans and arrange them on top of the pumpkin slices. Place in a cold oven and preheat to 200°C (top/bottom heat). Season the chicken breast fillet with salt and sear it on all sides in a pan with 1 tablespoon of olive oil, then arrange it on top of the snow peas or beans in the baking dish. Briefly bring the onions, garlic, wine, tomato paste, chili paste, and crème fraîche to a boil in the pan. Add the mushrooms, season with salt, pepper, and nutmeg, and spread over the chicken and vegetables. Sprinkle with finely sliced bacon and braise in the oven for 20 minutes. Sprinkle with shaved Parmesan cheese for the last 10 minutes. Serve with a romaine lettuce dressed with vinaigrette and beer, or white or rosé wine.
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