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 Hühnerbrust Vulcano und Cous-Cous  Vulcano chicken breast and couscous 

VULCANO CHICKEN BREAST AND COUSCOUS

Time required: 45 minutes

Vulcano chicken breast and couscous

Ingredients for 4 persons:

4 chicken breasts, 4 slices of Vulcano ham, 1 clove of garlic, fresh sprigs of thyme, 1/8l red port wine, 1/8l poultry stock, 40g cold butter, 1 peeled carrot, 1 peeled parsley root, 1 courgette, 2cl olive oil, cloves of garlic, a little olive oil, salt and pepper

For the couscous
120g couscous, 1/8l chicken stock, 30g butter, salt and pepper

PREPARATION

Season the chicken breasts with salt and pepper and wrap in the Vulcano ham. Secure with a sprig of thyme at the ends. Head the olive oil in a frying pan, put in the breasts and brown with the clove of garlic. Add sprig of thyme and cook in the preheated oven (140 degrees). Remove the breasts from the pan and keep warm. Deglaze the juices at the bottom of the pan with port wine and pour over a little broth. Reduce, strain and complete with butter.
For the couscous, heat chicken stock with the butter to boiling, add the couscous and gradually evaporate. Season.
Peel the vegetables into strips. Stir-fry the vegetables in butter, braise in their own juice and season.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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