Chicken Fricassee with Glazed Chard

Remove the skin from the shallots and cut them into small pieces. Rinse the leek and coarsely chop the bright. Put a shallow saucepan over medium heat with butter, sweat the vegetables and chicken breasts in it. After about 5 minutes, extinguish with 50 ml of white wine and fill up with the hot clear soup. Bring the soup to a boil and skim off the protein foam (formed by the egg white of the chicken together with the white wine).

Reduce the temperature, add the culinary herbs and steep in about 10 min. Now remove the chicken breast and reduce the stock to in about 250ml.

Add the Krem Double (if you don’t want it to be too fatty, you can also use Krem Sauerrahm or Crème fraiche or Fraiche) and bring to a boil. Thicken with sauce thickener to a thick sauce, mix once with a magic wand and if you want it even more creamy, pass through a fine sieve.

Add the remaining white wine to the sauce form and season. Cut the chicken breast into bite-sized pieces and stir into the sauce with the chard. Then let it bubble up again and bring it to the table on the spot. As a side dish, butter rice is super.

Glazed chard: 2 small chard, 1 sprig rosemary, 2 tablespoons white wine, 1 clove garlic, 1 tablespoon olive oil, 50 ml chicken broth, 1 shallot, 1/2 tablespoon salt, pepper, butter, nutmeg, sugar Put a saucepan with water and season with salt. Cut shallots into cubes and garlic

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