Crispy chicken with caramelised chicory

Name: crispy chicken with caramelised chicory
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 500 g gourmandine; 3 stump chicory; 1 toe garlic; 1 Conference pear eats; 10 g fresh parsley; 200 g French free range chicken fillet with skin; 40 g unsalted butter or margarine; el granulated sugar; 50 g unroasted walnuts

Crispy fried chicken you eat in this dish with lightly sweet caramelised chicory and golden brown potato wedges.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Wash the potatoes and cut them into pieces unpeeled. Boil them in a large pan of water with salt, if necessary, for 8 minutes. Drain and let drain well.
In the meantime, remove the underside of the chicory, halve in length and remove the hard core.
Halve the halves once again in the length. Clean the garlic and cut finely.
Peel the pear, halve in length and remove the core. Cut the flesh lengthwise into thin segments. Meanwhile, cut the parsley fine.
Heat the grill pan without oil or butter, sprinkle the chicken fillet with pepper and salt and grill the meat on the skin 6 minutes. Turn and grill for 5 minutes.
In the meantime, heat the butter in a large frying pan and fry the potatoes and garlic in 10 min. On medium heat until golden brown. Change regularly.
In the meantime, heat the butter in the second frying pan and fry the chicory, sugar and walnuts for 6 minutes on medium heat. Change regularly.
Mix the parsley with the potato wedges. Put the pear in the chicory and scoop. Serve together with the chicken.