Скачать или смотреть French-Style Chicken with Prunes & nuts

Fall in love with this elegant French-style dinner: tender chicken fillets stuffed with prunes and walnuts, simmered in a glossy pan sauce, served with creamy mashed potatoes and caramelized onion finished with hazelnut oil. Simple, classy, unforgettable.

Serves: 2
Total time: ~40–45 min

Ingredients

2 chicken fillets (≈300 g)

45 g prunes, chopped

40 g walnuts, roughly chopped

3 potatoes (≈660 g), peeled & diced

1 yellow onion (≈125 g), thinly sliced

10 ml hazelnut oil

20 g butter (plus a little more for mash)

½ cube chicken stock + water

Splash of milk

1 tsp sugar

Salt & pepper


Steps

1. Filling: Finely chop prunes. Crush/chop walnuts. Mix together, season.


2. Stuff the chicken: Butterfly/slit the fillets, fill with prune–walnut mix. (Tip: tie with kitchen string to hold.)


3. Sear & simmer: Melt a knob of butter in a pot over medium-high. Sear chicken 1–2 min per side. Add stock diluted with water to reach halfway up the meat. Cover and cook on low 10–15 min, until no pink remains. Remove chicken.


4. Make the sauce: Reduce the cooking liquid ~5 min until it lightly coats a spoon. Whisk in a small knob of butter; season.


5. Silky mash: Boil potatoes in generously salted water 15–20 min until tender. Drain, mash, season, and make creamy with butter + a splash of milk.


6. Hazelnut onions: In a small pan, melt a little butter over medium heat. Cook onion with 1 tsp sugar 10–12 min until caramelized. Off the heat, stir in hazelnut oil; season.


7. Serve: Spoon mash onto plates, top with stuffed chicken, nap with sauce, finish with the hazelnut onions. Enjoy!