Recipes

Recipes 39
Meat, Poultry, Fish
2 portions,
approx. 1255 kJ/301 kcal per portion
Chicken breast on leek
»takes some time«
Ingredients:
1 chicken breast fillet
(approx. 240 g)
Salt,
Freshly ground pepper
1 tsp. of honey
2 tsp. of olive oil
200 g leek
20 g butter
Thyme branches
2 tbsp. balsamic, white
2 tsp. of almonds, chopped
Tableware:
Preparation:
1. Wash the chicken breasts, dab them dry, and cut them
into pieces. Then brush them with a mixture of honey, salt,
pepper, and olive oil.
2. Dress and wash the leek and cut it into rings. Add the
butter, the chicken breasts, and the thyme branches to the
leek and cook them together.
} Microwave oven high setting, 9 to 12 min
3. After cooking, mix in the balsamic and the chopped
almonds and let it steep a little. Serve with rice.
2 portions,
approx. 2361 kJ/564 kcal per portion
Chicken in red wine
»spicy«
Ingredients:
2 chicken legs,
2 chicken wings
Salt, pepper
1 onion
1 garlic clove
100 g bacon
1 tbsp. olive oil
100 g fresh mushrooms
1 bunch of herbs
(Parsley, thyme,
Marjoram)
1 bay leaf
1 glass (200 ml) red wine
Tableware:
Preparation:
1. Wash the chicken parts thoroughly under running water,
clean them, dab them dry, and rub in salt and pepper.
2. Peel the onion and the garlic clove, chop them well, and
cut the bacon into small dice. Dress the mushrooms, cut
them into fine leaves, and chop the herbs well.
3. Put the chicken pieces, the onion, the bacon, the
mushrooms, and the herbs into the dish. Fill with red wine.
Cover and stew.
} Microwave oven high setting, 10 to 20 min
4. Stir well, possibly add some liquid, stir, and season to
taste. Heat again for a short time.
} Microwave oven max. setting, 2 to 3 min
5. Before serving, let it simmer for approx. 3 minutes and
serve with wholemeal baguette and salad.
KOENIC_Convection_Recipe_141117.indb 39 17/11/14 2:57 PM