Potato fondant with chicken
Discover potatoes as an exquisite fondant—golden-fried, baked with a butter-soy-herb stock, crispy on the outside and soft inside. Paired with juicy roasted chicken for a match made in heaven.
Preparation
Step 1
350 g potatoes – 200 g chicken breast – 1 tsp pepper – ½ tsp salt
Peel the potatoes and use a round cutter to shape them into uniform 3 cm thick cylinders.
Season the chicken breast with pepper and salt.
Step 2
2 tbsp rapeseed oil – 4 garlic cloves, crushed – 50 g butter – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 sprigs of thyme – 1 sprig of sage
Heat the oil in a pan. Sear the potatoes and chicken on both sides until golden. Add the crushed garlic, butter, Kikkoman Soy Sauce and herbs (thyme and sage). Heat for 2 minutes, basting the chicken and potatoes with the sauce and scraping the flavourful pieces from the bottom of the pan.
Step 3
100 ml chicken stock – 3 sage leaves – 2 Slices of smoked bacon – 1 tbsp thyme leaves
Pour the stock into the pan and stir. Place the three sage leaves and bacon on the chicken breast. Put the dish into a preheated oven at 200 °C and bake for 20 minutes.
Garnish with the fresh thyme leaves and drizzle with the remaining sauce from the pan.
Tip:
You can cut the potatoes into thicker cubes or give them a different shape.
You can also use other herbs for this recipe, such as rosemary, basil or oregano.
Recipe-ID: 1462
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350 g potatoes – 200 g chicken breast – 1 tsp pepper – ½ tsp salt
Peel the potatoes and use a round cutter to shape them into uniform 3 cm thick cylinders.
Season the chicken breast with pepper and salt.
2 tbsp rapeseed oil – 4 garlic cloves, crushed – 50 g butter – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 sprigs of thyme – 1 sprig of sage
Heat the oil in a pan. Sear the potatoes and chicken on both sides until golden. Add the crushed garlic, butter, Kikkoman Soy Sauce and herbs (thyme and sage). Heat for 2 minutes, basting the chicken and potatoes with the sauce and scraping the flavourful pieces from the bottom of the pan.
100 ml chicken stock – 3 sage leaves – 2 Slices of smoked bacon – 1 tbsp thyme leaves
Pour the stock into the pan and stir. Place the three sage leaves and bacon on the chicken breast. Put the dish into a preheated oven at 200 °C and bake for 20 minutes.
Garnish with the fresh thyme leaves and drizzle with the remaining sauce from the pan.
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