Green Vegetable Lasagna

Green Vegetable Lasagna

von | März 19, 2024 | 60 TO 120 MINUTES, BASIL, CHEESY, COMFORT FOOD, VEGETARIAN

Green Vegetable Lasagna

Green Vegetable Lasagna

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March 19, 2024 by Kimberly

Savor the burst of freshness with Green Vegetable Lasagna! Packed with everything green, it’s a delicious twist on the classic comfort food.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 50 min

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the vibrant layers of my green veggie lasagna, a wholesome twist on the traditional dish that’s as nourishing as it is delicious. This lasagna is a true celebration of green veggies, featuring broccoli, spinach, olives, basil, and leek, all coming together in perfect harmony for a meal that’s sure to impress.

Perfect for any occasion, from weeknight dinners to special gatherings, serve this lasagna hot, with a side of garlic bread or a crisp salad. Its rich, verdant flavors can be beautifully complemented by a light, zesty white wine, making every bite a delightful experience.

Keep leftovers fresh by storing them in an airtight container in the refrigerator, where they will remain perfect for up to three days. For longer storage, freeze individual portions for a quick and easy reheatable meal that retains all the flavors and textures of the freshly baked dish.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Green Vegetable Lasagna
Green Vegetable Lasagna

LET’S MAKE A PIECE OF HAPPINESS

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Green Vegetable Lasagna

Green Vegetable Lasagna

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  • Author: Kimberly
  • Total Time: 1 hr + 45 min
  • Yield: 6 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium-sized pot
  • baking dish (my used measurements were 20x26cm (8×10 inch))
  • aluminum foil

 

Ingredients

Units Scale
  • 20 lasagna sheets
  • 100 grams parmesan, grated
  • 50 grams cheddar cheese, grated
  • 1 brokkoli
  • 200 grams baby spinach
  • 2 leeks
  • 180 grams green olives
  • 200 milliliters vegetable stock
  • 1 bunch basil
  • 2 shallots
  • 2 garlic cloves
  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt & pepper to taste
BECHAMEL SAUCE
  • 70g butter
  • 70g flour
  • 1000 milliliters whole fat milk

Instructions

  1. Peel shallots, halve them, and slice thinly.
  2. Peel garlic cloves and either press or finely chop them.
  3. Halve the leek, wash, and cut into fine strips.
  4. Cut the broccoli florets, wash, and if necessary, chop into bite-sized pieces.
  5. Slice the olives.
  6. Cut the basil into fine strips.
  7. Grate the Parmesan and Cheddar cheese.
  8. Prepare the béchamel sauce. I used 70g (2.5 oz) butter, 70g (2.5 oz) flour, and 1 liter (4 cups)milk, since lasagna needs a more liquidy sauce to ensure the pasta sheets soften in the oven.
  9. Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat. Cook the shallots until soft. Then add the leek and garlic. Mix well and cook until soft for a few minutes.
  10. Add broccoli, olives, and basil, then pour in the vegetable broth. Cover and let it cook for 5-10 minutes, so the broccoli becomes tender but still has a bit of a bite.
  11. Remove the lid and add the spinach and lemon juice. Stir everything once and let the spinach wilt slightly. Season with salt and pepper.
  12. Preheat the oven to 200°C (400°F).
  13. Now it’s time to layer the lasagna. Start with two large ladles of sauce at the bottom of your baking dish. Spread the sauce evenly. Then add a layer of pasta sheets. Next, spread a portion of the vegetables evenly. Follow with a layer of finely grated Parmesan. Continue in the following order: pasta sheets, béchamel, vegetables, Parmesan until all the vegetables (including the liquid in the pot) are used up. Finish with a final layer of pasta sheets and spread the remaining béchamel sauce over them completely. Finally, sprinkle 50g of grated Cheddar on top.
  14. Here’s the entire sequence more efficiently: Sauce, pasta sheets, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, Cheddar.
  15. Cover the dish with a layer of aluminum foil and bake in the oven for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes, or until the cheese is crispy and golden brown. Let the lasagna rest for 10 minutes, then enjoy.
  • Passive Time: 45 min
  • Cook Time: 60 min

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Infused Béchamel Sauce

Infused Béchamel Sauce

von | März 14, 2024 | 60 TO 120 MINUTES, CLASSICS, COMFORT FOOD, CREAMY, FRENCH, MARINADES & SAUCES, MILK & CREAM, VEGETARIAN

Infused Béchamel Sauce

Infused Béchamel Sauce

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March 13, 2024 by Kimberly

Discover the magic of infused béchamel sauce! This recipe blends rich, creamy milk with fragrant herbs to elevate your favorite dishes. A symphony of flavor awaits!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 35 min

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the heartwarming world of homemade sauces with my infused béchamel sauce! This isn’t just any sauce – it’s a creamy, dreamy blend that transforms ordinary meals into gourmet experiences. By infusing milk with a bouquet of herbs, the classic béchamel is taken to new heights. Perfect for those looking to add a touch of elegance to their culinary creations.

Serve this infused béchamel sauce over pasta or your favorite vegetables. It pairs beautifully with lasagna, turning a simple dish into a lavish feast. Drizzle it over roasted potatoes or steamed broccoli to add a creamy, herby twist. Whether it’s a family dinner or a special occasion, this sauce brings sophistication and depth to any meal.

Keep your infused béchamel sauce fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 3 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Infused Béchamel Sauce
Infused Béchamel Sauce

LET’S MAKE A PIECE OF HAPPINESS

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Infused Béchamel Sauce

Infused Béchamel Sauce

  • Author: Kimberly
  • Total Time: 1 hr + 35 min
  • Yield: 6 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small pot
  • medium-sized pot
  • wooden spoon
  • whisk
  • grater
  • strainer
  • pouring jug

 

Ingredients

Units Scale
INFUSED MILK
  • 700 milliliters full-fat cow milk
  • 1 white onion
  • 3-4 parsley stems
  • 1 bay leaf
  • 1 tsp black pepper corns
BÉCHAMEL SAUCE
  • 70 grams butter
  • 70 grams all-purpose flour
  • 1 garlic clove
  • 1/2 tsp salt
  • 3/8 tsp white pepper
  • 1/2 nutmeg

Instructions

  1. Peel the onion and cut it in half.
  2. Peel the garlic clove and cut it into quarters.
  3. In a small pot, bring the milk to a simmer with the onion halves, parsley, bay leaf, and peppercorns over medium heat. Lower the temperature and let it simmer gently for 10 minutes.
  4. After 10 minutes, remove the pot from the heat and let it sit, covered, for about 60-90 minutes to infuse.
  5. Place a strainer over a measuring cup and pour the milk through it. Discard the solids. Set the strained milk aside.
  6. In a medium-sized pot, melt the butter over medium heat. Add the quartered garlic clove and let it sizzle in the butter briefly, then remove it.
  7. Add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The mixture should resemble a paste. Take the pot off the heat and whisk in the first 100ml (1/2 cup) of milk until smoothly combined. Return the pot to the stove and bring to a brief boil while stirring constantly – this will happen quickly. Remove from the heat again and add the next 100ml (1/2 cup) of milk. Stir well, return to the heat, and let it come to a boil again. Continue this process with the remaining milk, adding 100ml (1/2 cup) at a time: remove from heat, add milk, stir, return to heat, bring to boil, and repeat.
  8. After about 25 minutes, the sauce should be similar in consistency to melted cheese and you shouldn’t taste the flour anymore. Now, take the sauce off the heat and season it. Grate in some fresh nutmeg and add 3/8 tsp of salt and 1/4 tsp of pepper.
  • Passive Time: 60 min
  • Cook Time: 35 min

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Juicy Pan-Fried Pork Dumplings

Juicy Pan-Fried Pork Dumplings

von | März 12, 2024 | 60 TO 120 MINUTES, APPETIZER, ASIAN, CHINESE, COMFORT FOOD, DINNER, DOUGH, LUNCH, OMNIVORE, PORK, SPICY, UMAMI

Juicy Pan-Fried Pork Dumplings

Juicy Pan-Fried Pork Dumplings

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March 12, 2024 by Kimberly

Dive into the world of flavors with these pan-fried pork Dumplings! Perfectly golden, irresistibly tasty, and just the right crunch to satisfy your cravings.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 15 min

SERVES

40 dumplings

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Discover the joy of making juicy pan-fried pork Dumplings at home! A staple in Asian cuisine, these dumplings are a perfect blend of juicy filling and crispy skin. Easy to make and incredibly delicious, they’re sure to become a family favorite. Whether you’re a dumpling enthusiast or a first-timer, follow this simple guide to bring a taste of tradition into your kitchen.

Serve these golden delights with a side of dumpling dipping sauce. These juicy pan-fried pork Dumplings are best enjoyed hot, allowing the flavors to truly shine. They make a fantastic appetizer, a satisfying main, or a delightful side dish. Pair with a fresh cucumber salad or a steaming bowl of soup to complete a mouthwatering meal that’s sure to impress.

Store leftover dumplings in an airtight container in the refrigerator for up to three days. Reheat in a pan to retain their crispiness or microwave if in a hurry. You can also freeze them immediately after filling, so you always have fresh dumplings on hand.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Juicy Pan-Fried Pork Dumplings
Juicy Pan-Fried Pork Dumplings

LET’S MAKE A PIECE OF HAPPINESS

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Juicy Pan-Fried Pork Dumplings

Juicy Pan-Fried Pork Dumplings

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 40 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • large bowl
  • small bowl
  • large pan with lid

 

Ingredients

Units Scale
  • 40 dumpling wrappers
  • 400 grams minced pork
  • 1 tbsp minced ginger
  • 4 garlic cloves
  • 3 spring onions
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • all-purpose flour
  • neutral cooking oil

Instructions

  1. Defrost the dumpling wrappers if necessary.
  2. Peel the ginger, finely chop or grate and add to a large bowl.
  3. Peel and finely chop or crush the garlic cloves and add to the ginger in the large bowl.
  4. Separate the spring onions into whites and greens. Cut the white part into fine rings and add to the bowl with the ginger and garlic. Cut the green part into fine strips. Set aside.
  5. Also add the ground meat into the large bowl. Additionally, add: 1/4 tsp salt, 1/4 tsp ground pepper, one egg, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix the entire mixture with two chopsticks and set aside.
  6. As preparation for your dumplings, sprinkle a work surface or serving plate with a little flour, so you can place your filled dumplings there before frying them. Without flour, the dough would stick to the surface after a while.
  7. Now, it’s time to fill the dumplings. For this, you will need the bowl with your filling, a small bowl with fresh, cold water, a teaspoon, and the dumpling wrappers.
  8. For the filling and folding feel free to watch my video on this (located at the bottom of this page) as visuals always help 😉 Fill each dumpling wrapper with about 1 tsp of filling. Place the filling in the center of the wrapper. Dab a bit of the cold water on one half of the edges of the wrapper along the edge with a finger. Fold the wrapper in half so that the filling is enclosed by the edges. Press the edges tightly together. Once you have enclosed the filling in the dough, take the two rear corners, moisten one corner from one side and fold the corners onto each other from behind. Press tightly and place the dumpling on the floured work surface. Continue this process until for the remaining dumpling wrappers. For 40 dumplings, this can take about 15 to 30 minutes, depending on your speed.
  9. If you want to freeze the dumplings, I recommend doing it now and not after the dumplings have been fried.
  10. Once you have finished all the dumplings, heat a large pan over medium heat. Add 1 tbsp of oil to the pan and place as many dumplings as you can fit on the flat side in the pan. Let them fry for a few minutes until the bottom has become crispy. Then reduce the heat to low and pour a little water into the pan. Immediately cover the pan with the lid. Be careful that the oil in the pan is not too hot, otherwise there is a risk of burning. The dumplings will now be steamed with the water in the pan. Keep the lid closed until the dumpling skins have become translucent. This can take about 10-15 minutes. If they are not yet translucent and there is no more water in the pan, simply add some more. Now you can remove the lid and turn the heat back up to medium. Let them fry for about 5 more minutes without the lid, so that the bottom of the dumplings can become crispy again. Remove the dumplings from the pan and process the next batch in the same way.
  11. When all the dumplings are done, serve them in a bowl with this dumpling dipping sauce and the green parts of the spring onion. You can also top them with roasted sesame seeds if you like.
  • Passive Time: 30 min
  • Cook Time: 45 min

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Basic Meringues

Basic Meringues

von | März 8, 2024 | 60 TO 120 MINUTES, CRISPY & CRUNCHY, DESSERT & SWEETS, EGGS, SWEET, VEGETARIAN

Basic Meringues

Basic Meringues

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March 9, 2024 by Kimberly

This melt-in-your-mouth meringue is the perfect treat. Enjoy the crisp exterior and soft, marshmallow-like interior. Pure, sugary bliss awaits!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 40 min

SERVES

30 pieces

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the ethereal world of Baiser, the classic French meringue that’s as enchanting as it is sweet. These light, airy treats are a testament to the elegance of simplicity in baking. Perfect for those who love a crisp, sugary crunch with a soft, tender heart. Whether you’re a novice or an expert baker, this easy Meringue recipe will add a touch of sophistication to your dessert repertoire.

Serve your freshly baked Meringue as a standalone sweet treat, or pair it with fresh berries and a dollop of whipped cream for an exquisite dessert. They’re the perfect finale to a sophisticated dinner or a delightful addition to your afternoon tea. For an extra indulgent twist, dip them in dark chocolate or sandwich with lemon curd. Let these delicate confections be the star of your next gathering!

Store your Baiser in an airtight container at room temperature to maintain its crispness. Avoid humidity to keep them from becoming sticky. Enjoy these heavenly meringues within a week for the best texture and flavor experience.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Basic Meringues
Basic Meringues

LET’S MAKE A PIECE OF HAPPINESS

Print
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Basic Meringues

Basic Meringues

  • Author: Kimberly
  • Total Time: 100 min
  • Yield: 30 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • mixer
  • large bowl
  • piping bag with star nozzle (or two spoons)
  • sealable container

 

Ingredients

Units Scale
  • 6 fresh eggs
  • 300 grams sugar
  • pinch of salt

Instructions

  1. Line two baking trays with parchment paper
  2. Preheat the oven to 100°C (210°F) with convection (fan-assisted)
  3. Separate the egg whites from the yolks and start to whisk the egg whites in a grease-free bowl. Do not throw away the egg yolks. You can make cured egg yolks from them, for example. Once the egg whites start to foam, gradually add the sugar and continue to whisk until stiff. Once the sugar has dissolved and the meringue has become almost blue-white and glossy, you can tell that the meringue is ready when long peaks form on the mixer attachment.
  4. Next, fill the meringue into a piping bag with a star nozzle. If you do not have a piping bag, you can also shape the meringue with two spoons. Use the piping bag to form small mounds on the parchment paper in circular motions.
  5. Place the baking trays in the oven and bake for approximately 80-100 minutes (depending on the size). Occasionally open the oven door for a few seconds to allow moisture to escape. Ensure that the meringues do not turn brownish.
  6. The meringues are ready when they can be easily lifted off the parchment paper. Remove the trays from the oven and let them cool completely.
  7. Store the meringues in an airtight container to keep them fresh for several months.
  • Passive Time: 80 min
  • Cook Time: 20 min

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Chive Oil

Chive Oil

von | März 7, 2024 | 60 TO 120 MINUTES, HERBACEOUS, MICHELIN, OILS, REFRESHING, VEGAN

Chive Oil

Chive Oil

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March 3, 2024 by Kimberly

Elevate your dishes with homemade Chive Oil! Easy, flavorful, and vibrant, it’s the perfect finish to salads, soups, and meats. Fresh, herbal, and utterly delightful.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Discover the simplicity and elegance of Homemade Chive Oil! This vibrant, flavorful oil adds a gourmet touch to any dish. With its fresh, herbal notes, this oil transforms ordinary meals into culinary masterpieces. Perfect for foodies and culinary enthusiasts alike, this easy-to-make infusion will become a staple in your kitchen. Let’s bring the essence of garden-fresh chives to your table!

Drizzle this aromatic Chive Oil over roasted vegetables, fresh salads, or grilled fish to enhance flavor and presentation. It’s an excellent addition to potato dishes, scrambled eggs, or as a dip for crusty bread. Incorporate this versatile oil into vinaigrettes or use as a finishing touch on soups for a burst of color and taste.

Store your Chive Oil in an airtight glas in the refrigerator for several weeks. Keep it away from direct sunlight to maintain its vibrant color and fresh flavor.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Chive Oil
Chive Oil
Chive Oil
Lemony Spring Chicken Soup with Chive Oil

LET’S MAKE A PIECE OF HAPPINESS

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Chive Oil

Chive Oil

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • small saucepan
  • whisk
  • a bowl which the saucepan fits into
  • 2 medium-sized bowls
  • 2 fine mash strainer
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 35 grams fresh chives
  • 250 milliliter neutral cooking oil

Instructions

  1. Wash the chives and place them in a blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the chives remain.
  2. Pour the mixture from the blender into a small pot and heat it over medium heat to about 100 °C (213 °F). Maintain this temperature for 5 minutes, stirring occasionally to ensure the temperature stays steady and nothing burns.
  3. Meanwhile prepare a bowl large enough to hold the pot and fill it with cold water and a handful of ice cubes. Place a fine-mesh strainer over one medium-sized bowl, and another fine-mesh strainer lined with a coffee filter over a second bowl.
  4. Next, set the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil through the first strainer to catch the coarse particles.
  5. Then, pour the strained oil through the second strainer lined with the coffee filter to remove any remaining fine particles. Allow the oil to drip through for about 30 minutes, or less depending on how many particles remain in the filter.
  6. Once all the oil has passed through, transfer it into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 5 min

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Sour Cream & Caramalized Onion Skillet Chicken

Sour Cream & Caramalized Onion Skillet Chicken

von | Feb. 27, 2024 | 60 TO 120 MINUTES, AUTUMN, CHICKEN, COMFORT FOOD, CREAMY, DINNER, GERMAN, MARINADES & SAUCES, OMNIVORE, ONION, WINTER

Sour Cream & Caramalized Onion Skillet Chicken

Sour Cream & Caramalized Onion Skillet Chicken

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February 27, 2024 by Kimberly

Dive into the creamy delight of Sour Cream & Caramelized Onion Skillet Chicken! Perfect for a cozy dinner, this dish combines rich flavors with tender chicken. Enjoy the taste of home!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

70 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the comfort of Sour Cream & Caramelized Onion Skillet Chicken, your new favorite dinner solution! This one-pan wonder combines juicy chicken, rich sour cream, and sweet caramelized onions for a delightful meal. Perfect for busy weeknights or a comforting weekend treat, this easy-to-make dish brings gourmet flavors to your kitchen table without the fuss.

Serve this luscious Sour Cream & Caramelized Onion Skillet Chicken with fluffy mashed potatoes or steamed rice to soak up the creamy sauce. A side of green beans or a crisp salad adds freshness to your meal, creating a balanced and satisfying dinner. Don’t forget a slice of crusty bread for the ultimate comfort food experience, ideal for gathering family and friends around the table.

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan over low heat to preserve the creamy texture and rich flavors of your delicious skillet chicken.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Sour Cream & Caramalized Onion Skillet Chicken
Sour Cream & Caramalized Onion Skillet Chicken

LET’S MAKE A PIECE OF HAPPINESS

Print
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Sour Cream & Caramalized Onion Skillet Chicken

Sour Cream & Caramalized Onion Skillet Chicken

  • Author: Kimberly
  • Total Time: 1 hr + 10 min
  • Yield: 4 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small bowl
  • 2 pans (one of them ovenproof)

 

Ingredients

Units Scale
CHICKEN
  • 400 grams chicken breasts
  • 1 tsp clarified butter
SOUR CREAM & ONION SAUCE
  • 1 tsp butter
  • 3 big onions
  • 4 garlic cloves
  • 200 milliliters heavy cream
  • 200 milliliters vegetable broth
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried oregano
  • salt & pepper to taste
BEURRE MANIÉ
  • 1 tsp butter
  • 1 tsp all-purpose flour

Instructions

  1. Peel, halve and cut the onions into thin semicircles.
  2. Peel and finely chop or press the garlic.
  3. Mix 1 teaspoon of butter and 1 teaspoon of flour in a small bowl until creamy. This is the beurre manié that you will use to bind the sauce later.
  4. Preheat the oven to 200°C (400°F)
  5. In a large pan, heat 1 tablespoon of butter and sauté the onions until they have gained a bit of color, for about 15 minutes. Then add the garlic. Stir everything well and sauté for 1-2 minutes.
  6. Now add the vegetable broth and deglaze the pan. Let everything simmer for about 5 minutes on medium heat. Now add the heavy cream. Stir everything well. Add the beurre manié, stir well and bring to a boil until the sauce has thickened. Now add salt, pepper, thyme, oregano, and marjoram, stir to combine, let it come to a boil briefly, and set aside.
  7. In an ovenproof skillet, heat 1 teaspoon of clarified butter and sear the chicken breasts on both sides. Do not fully cook the meat, as it will finish cooking in the oven and then become really tender.
  8. Now spread the entire onion & cream sauce over and between the chicken in the skillet. Smooth out and bake in the oven uncovered for about 30 minutes until done.
  9. Remove the skillet from the oven and enjoy the chicken and sour cream caramelized onions with rice, pasta, potatoes, mashed potatoes, or just simply bread.
  • Passive Time: 45 min
  • Cook Time: 25 min

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