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
Chicken
Sauce
Utensils
One wide roasting tin
How it's done
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Chicken
Mix 1 tbsp of olive oil with the paprika, curry powder and salt, coat the chicken in the mixture. Heat the remainder of the oil in a non-stick frying pan. Reduce the heat, brown the chicken for approx. 3 mins. on each side. Remove, place the chicken in the gratin dish.
Sauce
Sauté the onion, garlic and thyme in the same pan for approx. 3 mins. Pour in the balsamic and reduce a little. Stir the cornflour into the stock, pour into the pan, bring to the boil. Pour the sauce over the chicken. Top with the plums.
To braise
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove.
| Serve with: | Fried potatoes |
|---|---|
| Tip: | Instead of mirabelle plums, you can use apricots, cut into quarters, which are in season for longer. |
How-tos
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