Festive Poultry Breast with Cranberry Sauce

Name: Festive Poultry Breast with Cranberry Sauce
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 Portionen
Ingredients: 2 Pck. Poultry breast fillets on the bone (frozen, approx. 1 kg); 2 piece red Onions; 1 tbsp Clarified butter; to taste Salt; to taste Pepper; 400 ml Poultry stock; 150 ml Red wine; 150 g dried Cranberries; 50 g cold Butter

Main Course

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Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This recipe for poultry breast with cranberry sauce is an absolute highlight for festive occasions! The combination of tender poultry and the fruity-sweet sauce is simply irresistible. I especially like to make it at Christmas or New Year's Eve, when the whole family comes together. The preparation is a bit time-consuming, but the result is worth every minute. The cranberry sauce gives the dish a special touch and goes perfectly with the poultry. A real treat that is guaranteed to inspire!

Ingredients (9 ingredients)

2 Pck. Poultry breast fillets on the bone (frozen, approx. 1 kg)
2 piece red Onions
1 tbsp Clarified butter
to taste Salt
to taste Pepper
400 ml Poultry stock
150 ml Red wine
150 g dried Cranberries
50 g cold Butter

Preparation (8 steps)

Prepare onions

Thermomix® Setting

3 sec/Speed 5

Peel and quarter the red onions. Then put them in the mixing bowl and chop for 3 sec./level 5. Use the spatula to push everything down from the edge.

Sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tbsp of clarified butter to the onions in the mixing bowl and sauté for 3 min./120°C/level 1.

180

Fry poultry breast

Rinse the thawed poultry breast fillets and pat dry. Heat clarified butter in a pan and slowly fry the poultry breasts on the skin side until golden brown. Season with salt and pepper.

Prepare sauce

Place the fried poultry breasts skin-side up in a roasting pan and season with salt and pepper. Add the sautéed onions from the mixing bowl to the poultry breasts in the roasting pan. Add 400 ml poultry stock, 150 ml red wine and half of the 150 g dried cranberries.

Braise poultry breast

Cover the roasting pan and cook in a preheated oven at 170 °C circulating air for approx. 120 minutes. Pour stock over the poultry breasts from time to time.

Grill poultry breast

Remove the poultry breasts from the roasting pan and place on a baking sheet. Bake under the oven grill for a few minutes until crispy. (Be careful, this can be very quick!)

Puree sauce

Thermomix® Setting

30 sec/Speed 8

Pour the sauce from the roasting pan into the mixing bowl and puree for 30 sec./level 8.

Finish sauce

Thermomix® Setting

5 min/212°F/Speed 1 100

Add the remaining 75 g cranberries and bring to the boil for 5 min./100°C/level 1. Then add 50 g cold butter in pieces and stir in for 20 sec./level 3. Season with salt and pepper.

300