Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinade
To brown the chicken
Sauce
To cook
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Marinade
Whisk together the mustard, lemon zest, pepper, garlic and wine. Coat the chicken with the marinade, cover and marinate in the fridge for approx. 3 hrs.
To brown the chicken
Heat a little clarified butter in a frying pan. Wipe the marinade from the chicken and set aside. Brown the chicken for approx. 3 mins. on each side, transfer to the prepared dish. Reduce the heat, wipe the cooking fat from the pan with kitchen paper, add a little clarified butter if necessary.
Sauce
Sauté the spring onions, garlic, ginger and chilli for approx. 5 mins. Add the reserved marinade, tomatoes, crème fraîche, wine and ketchup, simmer for approx. 15 mins., season. Add the sauce to the chicken in the dish.
To cook
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, garnish with parsley.
Serve with: | Wild rice or fragrant rice |
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Note: | Use one tin of chopped tomatoes (400 g) instead of fresh cherry tomatoes. |
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