Chicken Breast in Tomato Rosemary Sauce with Creamy Cauliflower Potato Puree
Main course
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Cook Time
2 h 5 min
Servings
4
Difficulty
Medium
Prep Time
105 Min
This Thermomix® recipe for Chicken Breast in Tomato Rosemary Sauce with Creamy Cauliflower Potato Puree is ready in 2 h 5 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This dish is a true delight! The juicy chicken breast, coated in an aromatic tomato rosemary sauce, harmonizes perfectly with the creamy cauliflower potato puree. I especially like to make it in the fall, when the rosemary in the garden is still growing abundantly. The preparation takes some time, but the effort is definitely worth it. The dish is ideal for a festive family dinner or a cozy evening with friends. A dash of balsamic vinegar gives the sauce a special touch. Try it out, you will be thrilled!
Ingredients (20 ingredients)
-
100 g Pancetta
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4 Zweige Rosemary
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2 piece Onions
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2 Zehen Garlic cloves
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800 g Chicken breasts (with skin and bone)
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to taste Salt
-
to taste Pepper
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to taste Sugar
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to taste Nutmeg
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3 tbsp Flour
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2 tbsp Olive oil
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1 tbsp Fennel seed
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0.1 l Red wine
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3 tbsp Balsamic vinegar
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850 ml Tomatoes (canned)
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250 g Cherry tomatoes
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900 g Cauliflower
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750 g Potatoes
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175 ml Milk
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4 tbsp Butter
Preparation (12 steps)
Prepare pancetta, onions, garlic and rosemary
Cut pancetta into strips. Pluck rosemary needles and chop finely. Peel onions, quarter them and peel garlic cloves.
Chop onions and garlic
Put onions and garlic into the mixing bowl and chop for 5 sec./speed 5. Push down with the spatula.
Sauté pancetta, rosemary, fennel seed, onions and garlic
Put olive oil, pancetta, rosemary, fennel seed, onions and garlic into the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare tomato sauce
Add red wine, balsamic vinegar and canned tomatoes with juice to the mixing bowl and simmer for 20 min./100°C/speed 1 without a measuring cup. Wash cherry tomatoes, halve and add 5 minutes before the end of cooking time.
Season tomato sauce
Season the tomato sauce with salt, pepper and sugar and pour into a baking dish.
Prepare chicken
Wash chicken breasts, pat dry, season with salt and pepper and turn in flour. Shake off excess flour.
Sear chicken
Heat oil in a large pan. Sear chicken breasts in it for 2–3 minutes per side and remove.
Bake chicken in sauce
Place the seared chicken breasts in the baking dish with the tomato sauce and bake in a preheated oven at 200°C (convection oven 175°C) for 25–30 minutes.
Prepare cauliflower and potatoes
Clean cauliflower, wash and divide into small florets. Peel potatoes, wash and cut into small pieces.
Cook cauliflower and potatoes
Put cauliflower florets and potato pieces into the mixing bowl, cover with salt water and cook for 20 min./100°C/speed 1 with simmering basket.
Prepare cauliflower potato puree
Drain cauliflower and potatoes, return to the mixing bowl. Add milk and butter and stir for 20 sec./speed 4. Season with salt and nutmeg.
Arrange
Arrange the chicken breasts with the tomato rosemary sauce and the cauliflower potato puree and serve.
Finished cooking? Great! 🎉
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Created by
Katharina Russo
4
Rezepte
0
Kochbücher
Allergens
- Milk
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