Fine Councilor`s Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), small
- 1 onion (s)
- 50 g bacon, smoked, streaky
- 250 g chanterelles, (alternatively a small lass)
- 750 g broccoli
- 2 chicken fillet (s), doubled
- 1 pork fillet (s) (approx. 300 g)
- salt and pepper
- 2 tablespoons oil
- 375 ml vegetable stock
- 200 g whipped cream
- 25 g butter or mararine
- 2 tablespoon sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook for about 20 minutes, then rinse and peel.
- Peel and finely dice the onions, also cut the bacon into cubes. Clean the chanterelles, cut into thin slices (drain the glass). Clean and wash broccoli and cut into small florets.
- Cut the pork fillet into medallions, halve the chicken fillets and season with salt and pepper.
- Heat the oil in a pan, fry the meat vigorously and remove. Leave the bacon in the hot pan. Fry the onions and chanterelles in it. Deglaze with the stock and cream, put the meat in it and simmer for about 8 minutes.
- Cook the broccoli in a little salted water for about 6 minutes.
- Heat the butter in another pan and fry the potatoes in it. Season with salt and pepper. Lift the meat out of the sauce and possibly cut the chicken fillet into slices. Heat the sauce again, set and bring to the boil briefly, season to taste. Drain the broccoli.
- Place the roasted potatoes and broccoli on a platter and serve the meat with the sauce on top.
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