Summary

Ingredients

• 400 g chicken breast fillet (s)
• 20 g butter
• 2 cloves garlic)
• 3 sprig (s) thyme
• 3 tablespoon oil, neutral, with a high smoke point

For the sauce:

• 1 shallot (s)
• 250 ml chicken broth
• 2 cl brandy for flambéing
• 1 tablespoon butter
• 1 tablespoon olive oil

Also:

• 2 thick potato (s)
• 2 carrot (s)
• 2 red pepper (s)
• 2 sprig rosemary
• 2 tablespoon olive oil

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Instructions

1. Preheat the oven to 220 ° C top / bottom heat.
2. Cut the potatoes into boats, similar to country potatoes. Quarter to eighth of the peppers. Cut the carrots into larger slices. Pluck the rosemary needles and cut them into smaller pieces.
3. Cut the shallot into small cubes. Prepare the chicken broth and reduce it to approx. 200 ml. Pour the brandy into a small glass, about an espresso cup or 2 - 4 cl.
4. Put the potatoes, carrots, bell pepper, rosemary and the olive oil in a baking dish and mix together. Place in the oven on the middle rack and bake for about 30 minutes.
5. After 15 minutes, take the chicken breast fillets out of the refrigerator, wash and pat dry. Season with salt and pepper on both sides, preferably fresh from the mill. Peel the garlic, cut with a knife or something similar. crush. Lay out the butter and thyme.
6. Let an ovenproof frying pan (e.g. cast iron) get very hot for 30 minutes. Pour the neutral oil into the pan and add the chicken breast fillets. Immediately add the thyme, garlic and butter to the pan. Sear the chicken breast fillets for about 1 - 2 minutes on each side so that they get color. Always scoop the butter, herbs and garlic over the meat with a tablespoon.
7. After both sides are seared, put the pan in the oven. Alternatively, if you don`t have a pan for the oven, put everything in a casserole dish and slide it into the oven on the middle rack. Fry for about 8-10 minutes, depending on the thickness of the chicken breast fillets.
8. Take the meat out of the oven and set aside, but do not cut. The potatoes should slowly have a nice brown crust.
9. For the sauce, sauté the shallots in a pan with olive oil. After the shallots are lightly seared, add the thyme, garlic and the roasting juice from the other pan. Pour the brandy, warm it up a little and light it with a lighter. When it is burnt, add the chicken broth. Mix well and add a little salt.
10. Take the potatoes and vegetables out of the oven and arrange on plates. After resting for 5 - 10 minutes, cut the chicken breast fillets into slices and arrange on the plates. Pour the sauce over the potatoes, vegetables and meat.
11. In addition to carrots and peppers, other vegetables or, for example, a side salad with good dressing also go well.
12. If it has to be quicker and easier, the sauce can also be replaced with a dip such as mango chutney.