HÜHNERSPIESSE  mit  BOHNENSALAT

Chicken Skewers with Bean Salad

500 g green beans
1 can of white beans (425 g)
200 g chanterelle mushrooms
1 onion
12 slices prosciutto
1/2 tsp. thyme (dried)
4 tbsp. vinegar
4 branches of sage
500 g chicken filet
200 g cherry tomatoes
salt, pepper, oil

 

 

Wash green beans, cut in half and boil about 15 minutes in salted water, then rinse with cold water. Rinse white beans with cold water and drain. Clean chanterelle. Peel onion and chop finely. Cut 2 slices of ham into strips, fry them in a little oil until crisp and remove from pan.
Fry the chanterelles in frying residue 5 minutes, add onion, and season with thyme, salt and pepper. Douse with 100 ml of water and vinegar and boil up. Add fryed ham. Mix beans in a bowl and douse with the hot marinade. Marinade salad one hour.
Halve the remaining ham slices. Cut chicken into bite size pieces. Place sage leaves tupon the chicken pieces and wrap firmly with the ham. Stuck three pieces of meat on a skewer. Grill skewers.
Wash and halve cherry tomatoes and fold into the finished salad. Season to taste salad. Season skewers before serving with salt and pepper.

 

     
     
 

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