Surprising chicken with rosemary potatoes

Name: surprising chicken with rosemary potatoes
Cook time: 20 min
Total time: 50 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 500 g sticking potato; 2 el traditional olive oil; tl dried rosemary; 250 g chicken fillets Scale; 100 g green olives filled with anchovies; 50 g capers; 400 g uncut haricot beans; el mustard

Surprising chicken with capers and olives with rosemary potatoes and string beans

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 190 ° C.
Clean the potatoes and cut them unpeeled into 2 cm wide slices.
Divide them over one half of a baking sheet covered with parchment paper, drizzle with the oil and sprinkle with rosemary and salt.
Fry the potatoes in the middle of the oven for about 30 minutes until golden brown and done.
Meanwhile, scoop the chicken fillets with the oil, put them in the baking dish and sprinkle with pepper.
Drain the olives and capers, but collect the moisture from the capers.
Divide the olives and capers over the chicken and drizzle with half of the moisture from the capers.
Put the chicken next to the potatoes in the oven after 10 minutes.
Meanwhile, bring a pot of water to the boil. Remove the stem set from the string beans and cut the beans into 2 cm pieces.
Boil with salt, if necessary, for 4 minutes. Drain and let drain well.
Heat the rest of the oil in the frying pan and fry the beans on medium heat in 5 min. Over medium heat al dente.
Season with the mustard, pepper and salt. Change regularly.
Divide the chicken, potatoes and string beans over the plates.