Chicken Blanquette with Spring Vegetables and Hasselback Potatoes

Zubereitung

1. Preheat the oven to 200°C.
2. Wash the potatoes and slice them thinly without cutting all the way through. This is easiest if you place something like a chopstick on each side. Then place them in a small baking dish , drizzle with olive oil, sprinkle about one tablespoon of herbes de Provence on top, and season with salt and pepper.
3. Place the baking dish with the potatoes in the oven at 200°C for 25–30 minutes.
4. Finely chop the shallot.
5. Wash the carrots and cut them into pieces about 2–3 cm long.
6. Wash the asparagus and cut into 2–3 cm pieces, setting the tips aside.
7. Wash the broccolini and cut the stems into pieces about 2–3 cm long, setting the tops aside.
8. Wash the beans, trim the ends, and cut into pieces about 2–3 cm long.
9. Wash the mushrooms and cut into coarse pieces (I usually remove the stems completely).
10. Cut the chicken breast into 3–4 cm cubes.
11. In a pan over high heat, sear the chicken pieces on all sides in one tablespoon of olive oil and clarified butter.
12. Then reduce to medium heat, add the shallots and carrots, and continue cooking for about 4 minutes.
13. Now add the asparagus pieces, broccolini stems, and beans, and cook for another 5 minutes.
14. Deglaze with the white wine, add 150 ml of hot water and the bay leaf.
15. In a small bowl , mix the lemon juice, sour cream, and one egg yolk, add salt and pepper, and stir the mixture into the pan.
16. Add the remaining 2 tablespoons of herbes de Provence, the mushrooms, asparagus tips, broccolini tops, and peas, and cook for about 5 more minutes, stirring occasionally. Season with salt and pepper.
17. Serve the blanquette in deep plates, add the Hasselback potatoes, and serve.