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Preheat oven to 180°C.
Spice chicken breasts with salt and pepper. Peel pumpkin and cut into
cubes. From spring onions remove the dark green and cut the other into
slices. Cut fennel into slices before remove stalk
Roast chicken filets on both sides and then fry them 20 minutes in oven.
Boil pumpkin cubes, cloves, juniper berries and cinnamon stick in soup
until tender. Pour off the rest off soup, add spring onions and stir in
cream and sour cream. Season to taste with salt and pepper.
Heat oil and fry fennel slices until crispy, season to taste with salt
and pepper.
Arrange ragout on plates, cut chicken filets into slices and put them
upon, fennel on the side. |
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