Summary

Ingredients

• 300 g chicken fillet (s) (slihtly thicker pieces)
• 0.5 tablespoon ½ honey
• 0.5 teaspoon ½ ginger, freshly grated
• 0.5 teaspoon ½ coriander, grated
• 0.5 clove ½ garlic, crushed
• 2 tablespoon balsamic vinegar
• 0.5 teaspoon ½ thyme
• 2 tablespoon porcini mushrooms, dried
• 0.5 tablespoon ½ tomato paste
• 1 pinch cayenne pepper
• salt and pepper
• some white wine, drier
• some water

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Instructions

1. Mix honey, garlic, ginger, about 3/4 of the specified amount for coriander, with a pinch of cayenne pepper and salt and 2 tablespoons of water and set aside for now.
2. Soak the mushrooms in about 1 tablespoon of wine or water, then lightly pepper and salt.
3. Cut a side pocket as deep as possible into the meat, fill it with the swollen boletus and close the opening as well as possible with toothpicks. First brush the fillet on both sides with the honey mixture.
4. Heat the oven to 120 ° C. Heat 2 tablespoons of olive oil in a suitable ovenproof dish on the stove, put in the meat and start to fry on a low flame. After 2 minutes, refill the honey mixture and bring to the boil. Mix the tomato paste with the balsamic vinegar and add, let simmer. Sprinkle the top with thyme, add the rest of the thyme to the sauce. Season to taste and, if necessary, add a little more seasoning with the vinegar and salt (it shouldn`t taste too sweet). Brush the caramelizing honey over the top of the meat. After a total of 5-6 minutes of frying or boiling time, add another 2 tablespoons of water and place in the oven. Let cook for another 15-20 minutes.
5. I serve with young potatoes and runner beans (with onions, stewed in 1/2 clove of garlic, 1/2 tablespoon of savory, 1 tablespoon of butter and 2 tablespoons of whipped cream, salt and pepper).