Hot roasted chicken on leek and asparagus ragout
Hhhhmmmm ... this dish captivates with its ingredients, which - not too small shredded - may all taste their own and be held together by a small cream sauce very harmoniously. Green asparagus, leeks, dried tomatoes and white beans make up the delicious base for a spicy roast chicken. The whole is served on a fan of tomato slices that adds color and a fresh touch.
Here's the recipe for spicy roast chicken on leek and asparagus ragout for 4:
1 large organic chicken breast
Wash 1 bunch of green asparagus They break ends and throw them away (they always break where the woody, inedible end begins). Cut the asparagus spears into 4 cm long pieces, putting aside some nice spikes.
Wash 1 leek thoroughly and cut into rings.
Half of 1 Pour cup of cream into a saucepan, add the asparagus pieces and the leek and bring everything to a boil. Cut 5 sundried (ie without oil) tomatoes , go to vegetables with salt , pepper and 1 pinch of oregano simmer for 5 minutes on a low heat. Heat the olive oil in a frying pan and sauté the chicken. When the pieces are nicely crisp brown, turn over and fry on the other side .
Drain 1 can of white giant beans , rinse in the strainer, with the Add asparagus tips and the remaining cream to the vegetables. Let it steep for another 5 minutes and season with salt and pepper .
4 tomatoes cut into thin slices and one each as a Arrange fans on a plate. Arrange the leek and asparagus ragout and place the chicken whole or in slices. Sprinkle with some cress.
