Chicken Cream Slices with Roasted Potatoes

Chicken Cream Slices with Roasted Potatoes

Main Course

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Cook Time

1 h

Servings

4

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Chicken Cream Slices with Roasted Potatoes is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Thermomix® recipe for chicken cream slices with roasted potatoes is a protein-rich main course with chicken fillet, mushrooms and potatoes. Onion and garlic provide a hearty note. The preparation in the Thermomix® takes about 60 minutes and yields 4 servings. Ideal as a warm family meal or for festive occasions in autumn.

Ingredients (11 ingredients)

  • 600 g small Potatoes
  • Salt
  • Pepper
  • 1 piece Onion
  • 2 Zehen Garlic
  • 250 g Mushrooms
  • 600 g Chicken Fillet
  • 2 tbsp Cornstarch
  • 6 tbsp Olive oil
  • 200 g Whipping Cream
  • Thyme

Preparation (11 steps)

1

Prepare potatoes

Peel 600 g small potatoes (optional) and cook in salted water in a pot for about 10 minutes. Then drain and set aside.

2

Chop onion and garlic

Thermomix® Setting
3 sec/Speed 5, 3 sec/Speed 7

Place 1 peeled onion in the mixing bowl and chop for 3 sec./speed 5. Add 2 cloves of garlic and chop for 3 sec./speed 7. Use the spatula to push everything down from the edge.

Speed 5, 3 sec
3

Sauté onion-garlic mixture

Thermomix® Setting
3 min/248°F/Speed 1 248°F

Add 3 tbsp olive oil to the onion-garlic mixture in the mixing bowl and sauté for 3 min./120°C/speed 1.

3 min
4

Remove onion-garlic mixture

Remove the sautéed onion-garlic mixture from the mixing bowl and set aside.

5

Prepare mushrooms

Clean 250 g mushrooms and cut into slices.

6

Season and roast potatoes

Place the cooked potatoes in an ovenproof dish. Drizzle with 3 tbsp olive oil, season with salt and pepper and bake in a preheated oven (electric oven: 180°C/convection oven: 160°C) for approx. 30 minutes until golden brown.

7

Prepare meat

Cut 600 g chicken fillet into bite-sized pieces, mix with 2 tbsp cornstarch and season with salt and pepper.

8

Fry meat

Heat 3 tbsp olive oil in a large pan. Fry the prepared chicken in portions for 5-6 minutes, turning, until cooked. Then remove the meat from the pan and set aside.

9

Fry mushrooms

Fry the sliced mushrooms in the same pan until lightly browned.

10

Complete stew

Add the fried chicken, the sautéed onion-garlic mixture and the fried mushrooms to the pan. Stir in 200 g whipping cream, bring to a boil and simmer for about 1 minute. Season with salt and pepper.

11

Arrange

Arrange the chicken-mushroom stew with the roasted potatoes and garnish with fresh thyme.

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About this recipe

Chicken cream slices with roasted potatoes – a dish that is especially popular at our house in autumn and winter. It reminds me of my childhood, when my grandma prepared similar dishes, only without the help of a modern kitchen aid like the Thermomix®. The combination of tender chicken, creamy sauce and crispy potatoes is simply unbeatable. The list of ingredients may seem simple at first glance, but each component plays an important role. The small potatoes, ideally waxy, provide a pleasant texture and provide the necessary satiety. The onion and garlic form the aromatic base for the sauce, while the mushrooms contribute an earthy note and a meat-like consistency. The chicken fillet, lean and rich in protein, becomes tender and juicy thanks to the cornstarch. The cream gives the sauce its creaminess and the thyme provides a fresh, slightly lemony note. The Thermomix® makes preparation enormously easier. Chopping onion and garlic is lightning fast and even. When sautéing in the mixing bowl, make sure not to set the temperature too high so that the onions do not burn. The potatoes can roast in the oven during this time. The chicken and mushrooms are fried in the traditional way in a pan, as this guarantees the best browning and roasted aromas. If you are in a hurry, you can also cook the meat in the Thermomix®, but the texture suffers somewhat. It is important to pat the meat dry before frying so that it browns nicely and does not just boil. For a vegetarian version, the chicken fillet can be replaced with tofu or seitan. If you like it vegan, you can use a plant-based alternative such as cashew cream or soy cuisine instead of cream. There are no limits to your imagination when it comes to spices. Paprika powder, curry or a pinch of chili give the dish a special touch. The chicken cream slices taste great with a fresh salad or steamed vegetables. Rice or pasta also go well with it. Leftovers can easily be stored in the refrigerator and reheated the next day. The dish can also be prepared well in advance. The potatoes can be cooked the day before and the sauce can be prepared. Just before serving, the meat only needs to be fried and the sauce heated. So there is nothing standing in the way of a relaxed dinner.

Tags

#Meat #Hearty #Warm #Rich in protein #Festive #Autumn

Allergens

  • Milk

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