Onion-Corn chicken chest – Ingredients
- Big onions
- Corn chicken chests
- Mixed vegetables of your choice
- Dried rosemary leaves
- Sea salt from the mill
- Black pepper from the mill
- Cayenne pepper
- Olive oil
- Raps oil
- Vegetable broth
Onion-Corn chicken chest – Cooking
For the rosemary-potatoes, I washed the potatoes and cut them in wedges. The size of the wedges is of course free to choose by the cook, but it is important to consider, that the bigger the wedges are, the longer they need until they are cooked. Preheat the oven to 200 °C (392 °F).
Afterwards, spread the potato wedges on a baking plate and moisten them with olive oil, you don’t need to save olive oil, just use a little more. Then, season them with salt and pepper and sprinkle them with the rosemary leaves. If you don’t want to taste the rosemary taste as intensively, use rosemary twigs, which are far more easy to remove afterwards and you do not need to eat the rosemary. Additionally, you can also add laurel leaves or chilis, which I didn’t use in this recipe. Now, put the prepared potatoes in the oven. Depending on the size of the wedges, the cooking time varies – the best way to make sure, your potatoes are done is by testing with a fork. I cooked them in the oven for about 20 minutes.
The mixed vegetables:
In my case, I used deep frozen mixed vegetables, since I was too lazy to prepare them fresh. If you decide to add the premium-variety to your meal and prepare the vegetables freshly, I will add another post about cooking different kinds of vegetables shortly. Root vegetables like carrots or celery, corn or broccoli fit very well to this meal. Make sure to consider the different cooking times for various vegetables. Otherwise, just prepare the deep frozen mixed vegetables as written on the packaging.
The onion-corn chicken chests:
Peel generous big onions, cut them in half and afterwards in slices. If you got any tips what I can do to not cry a river during cutting onions, I would be very happy for your message. Then, wash the corn chicken chests and remove any excessive fat and sinews. After that, moisten the chicken chests on the one side with salt and pepper. When you are finished, turn them to the other side and moisten that with the cayenne pepper. Marinade them as long, until the onions are finished – so let’s start with them.
Now, take a big pan, heat raps oil on a middle temperature and sweat them as long until they are translucent. Then, put the onions on the side of the pan and higher the temperature to high. Roast the chicken chests on the salt-pepper-side first and cover the uncooked side with the onions in the pan so that they are well coated. If you got some difficulties with that, I firstly took the one half of corn chicken chests and put all of the onions on them, then the second part of the pan was free to insert the other half of chicken chests. We put the onions on top, so they got the chance to cook a little longer and to get a beautiful brown color as a result of the higher temperature. After a few minutes, turn the chicken chests to the cayenne pepper-side and roast them on this one shortly. Then, deglaze it all with the vegetable broth. I used about 200 ml (6,7628 oz), so that the chicken and the onions don’t swim entirely. Leave this all to draw for a little while and you can already serve the meal. Bon appétit, enjoy your meal and have fun cooking!