Here’s a very simple sauteed chicken recipe. It’s easy and the mix of flavor worth a fine dinner dish in a restaurant: thats perfect to impress your friends… or your lover (in this case, juts divide the quantities by 2).
So here we go for the sauteed chicken recipe with jerusalem artichokes.
Ingredients to make sauteed chicken with jerusalem artichokes
- 2 chicken breasts, 2 chicken tights
- olive oil
- 3-5 cloves of garlic per person
Ham Cheese & Spinach Puffs
- 1 to 2 lbs (600g to 800g) of jerusalem artichokes (aka topinambours)
- olive oil
- 1 clove garlic
- 1 sprig of parsley
Cooking instructions: sauteed chicken recipe
Cut each raw chicken parts in two, you should get it like this picture above. You can see that I remove the cartilage at the ends of bones.
Peel the garlic but leave the last skin on the cloves.
Gather all ingredients in a wide frying pan or skillet (not to overlap the pieces of chicken).
Cook over very low heat and cover the pieces of chicken for about 30 minutes, not to brown the chicken in the beginning of cooking, the color must be obtained over the cooking. You don’t need to burn the poultry’s meat to make sauteed chicken.
Return regularly (add a little water if necessary).
Peel the jerusalem artichokes — also known as topinambours — place them in water.
Cut them into cubes about 1 cm section.
Sauté the topinambours in olive oil.
Just before styling the dish, add garlic and chopped parsley
Arrange the jerusalem artichokes in the center of the plate
Arrange the pieces of chicken over the jerusalem artichokes.
Garnish with whole garlic cloves and a sprig of thyme.
What do you think of this sauteed chicken and jerusalem artichokes recipe?