Today I learned a different method of cooking chicken breast, keeping it succulent and the veggies al dente. Paired with a not common side dish, the usual rice, pasta or potatoes were not on the menu.
A dish of fresh baked Buchteln, a yeasty rich dough, rolled into individual pieces and baked together.
|Chicken in Bechamel with Buchteln|
60 g butter
60 g flour
350 ml milk
350 ml veg stock
100 ml Poilly Prat
30 ml white Port
4 bay leaves
a good dose of nutmeg
2 slices of fresh ginger
500 g chicken breast medium cubes
2 tbsp flour
1 tsp roast chicken seasoning
150 g frozen peas
150 g brown button mushrooms
3 tbsp rape seed oil
2 tbsp brown butter
1 tbsp parsley
In a pan with some oil start browning the floured chicken pieces on all sides, about 3 min. then get them out. Do not put to much at once in the pan, lightly brown the meat in many batches.
When all are done, get them all in the pan and add the browned butter and just fry them again 2 min. Season with the roast chicken seasoning. Dump into the Bechamel to cook for at least 90 min at super low heat. Don´t forget to stir often.
|keep the heat on low|
Start with the veggies.
Cut the carrots into rings, saute them in oil, add sugar and salt and pepper. Set them aside.
Quarter the mushrooms and saute them in oil, add salt and pepper and some thyme.
Cut the kohlrabi into cubes, try to get some brown roasting on the sides in the pan, then add some water to steam them a little, season with salt and pepper. All the veggies stay relatively firm.
The frozen peas are chucked into the Bechamel, when the chicken is ready after 90 min.
Get the other veggies in too, add some parsley and serve.