Main dish recipe – chicken breast fried with a Chinese mixture spices. Potato gratin with cream, parmesan and thyme. And red-headed cabbage stewed with red wine. Recipe – Alexis Hernandez Chef, Writer Share with friends: 
Time: 2 hours. 7 minutes Difficulty: easy Servings: 2 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For potato gratin:
- 2 – 3 potato tubers, peel, and chop when using a vegetable cutter into slices 1.5 mm thick.
- 1/2 tbsp. fat cream
- 1/4 Art. grated parmesan or gruyere cheese, plus 4 tbsp. l for sprinkles
- 2 tsp dried thyme, or 2 tbsp. l chopped fresh leaves thyme
- 1 tsp coarse salt
- 1 tsp freshly ground black pepper
For red cabbage:
- 6 slices of bacon, cut into strips
- 1 large red onion, chop (approx. 1 tbsp.)
- 1/2 head of red cabbage, chop (approx. 2 tbsp.)
- 1 tbsp. l Sahara
- 2 tsp coarse salt
- 1 tsp crushed black pepper
- 1/2 tbsp. red wine
- 1/4 Art. balsamic vinegar
For the preparation of chicken breasts:
- 2 tbsp. l olive oil
- 2 tsp Chinese seasoning “Five spices”
- 1 tsp garlic powder
- 1 tsp coarse salt
- 1 tsp crushed black pepper
- 2 chicken breast fillets (170 g each)
- 2 tbsp. l (30 gr.) Butter
Recipes with similar ingredients: potatoes, cream, parmesan, Gruyere cheese, thyme, bacon, red onion, red cabbage, red wine, balsamic vinegar, seasoning five spices, garlic powder, chicken breasts
Recipe preparation:
- Preheat the oven to 200 ° C.
- Cook potato gratin: mix thoroughly potatoes with cream, parmesan and thyme, salt and season with pepper. Prepare 2 round baking dishes (each 100 ml.), greased. Transfer potato slices in prepared forms, folding slide, firmly press each other to to a friend. Fill each form 3/4 tbsp. the remaining creamy mixture; cover with foil. Place the forms on a baking sheet, and bake in the oven until the potatoes are soft, about 30 – 45 min (You can check readiness with a toothpick). Without taking out form from the oven, remove the foil. Sprinkle potatoes in 2 tbsp. l the remaining parmesan cheese, then continue to bake until until a golden cheese crust forms, about 4-8 minutes. Remove the mold from the oven and let stand. After time hold with a knife blade inside each mold in order to easily remove the gratin, then flip the contents onto a dish.
- Cook cabbage: in a skillet, drain the fat from bacon at medium temperature for 5 to 8 minutes. Shift bacon on the dish, leaving 3 – 4 tbsp. l fat in the pan. Add onions, and sauté for 5 – 7 minutes. Stir in red cabbage, sugar, salt and black pepper, and continue to frying another 6 – 8 min Pour red wine, mix, and simmer under a lid until until the liquid almost evaporates, about 8 to 12 minutes. Stir in balsamic vinegar and cook for about 1 to 3 minutes. Turn off the stove, and add the fried bacon.
- Cook chicken breasts: mix olive oil with seasoning, garlic powder, salt and pepper in a medium bowl size. Submerge the chicken breasts in the marinade, and carefully mix, then leave for 10 – 15 minutes. Fry the breasts on pan at medium temperature, first for 4 to 5 minutes. on one side and 6 min. on the other side. Post fried chicken breasts on a cutting board, and coat each 1 tbsp. l (15 gr.) butter. Cover with foil and let stand for 5 min., then cut into slices along.
- Serve the dish: put in the center of each plate a small hill of cabbage, put chicken on top, next lay potato gratin.
