Bernese meat with vegetables Recipe
Recipe Ingredients for Bernese meat with vegetables
| Amount | Ingredient |
|---|---|
| 2 pcs | Carrots |
| 200 grams | Broccoli into florets |
| 1 bunch | Spring onions |
| Pepper | |
| 600 grams | Chicken breast fillets |
| 1 tbsp | Juniper berries |
| 1 tbsp | Peppercorns |
| 2 tbsp | Olive oil |
| 3 pc | Onions |
| 2nd Garlic | 3 tbsp |
| White wine | 500 ml |
| Vegetable broth | |
| Cayenne pepper | |
| Nutmeg | 1 tbsp |
| Marjoram leaves | 1 tsp |
| Thyme leaves | 1 tbsp |
| Cornstarch | |
| Flour | 1 tbsp |
| Sunflower oil |
Bernese meat with vegetables Recipe Directions
1.Möhren peel and cut into thick sticks. Wash broccoli. Rinse the brush spring onions, cut in half. Blanch the vegetables in salt water, one after each 3 minutes, drain and let cool deterred.
2.Hähnchenfilet Rinse, pat dry, cut into slices. Juniper berries and peppercorns, coarsely grind. Meat rub it in olive oil, stirring fry, drain and keep warm.
3.1 Remove onion and garlic, chop finely and fry in cooking oil until translucent. Add the vegetables, pour wine and broth. Season with salt, pepper, nutmeg and herbs, and about 6 min at
lower heat and cook. Mix the cornstarch with some water.
4.Hähnchenfleisch to the vegetables, stir in the cornstarch and cook briefly. Other disconnect onions, cut into rings, with a little flour and sunflower oil until crispy. Sliced on the
4 plates, arrange the onion rings on it. Serve with mashed potatoes.
