Description
Zarte Hähnchenfilets umhüllt von knusprigem Bauchspeck, in einer samtigen Champignonrahmsoße mit gebratenen Pilzen, würziger Zwiebel und frischen Lauchzwiebeln – cremig, aromatisch und herzhaft im Geschmack.
Ingredients
Scale
- 3 EL Öl
- Pfeffer
- Salz
- 1 Zwiebel
- 500 g Champignons
- 3 Lauchzwiebeln
- 4 Hähnchenfilets
- 4 Scheiben Bauchspeck
- Paprika edelsüß
- 75 g Goudakäse, gerieben
- 250 g Langkornreis
- 400 ml Gemüsebrühe
- 200 g Schlagsahne
- 2 EL Mehl
Instructions
- Begin by preparing all the fresh ingredients. Peel the onion and finely dice it into small pieces. Clean the mushrooms thoroughly by wiping them with a damp cloth or quickly rinsing and patting dry; then slice them into thin slices. Clean the spring onions (Lauchzwiebeln) by washing them under cold water, then cut them diagonally into thin rings. Rinse the chicken fillets under cold water and pat them completely dry with paper towels to ensure a good sear later. Take one slice of bacon and carefully wrap it around each chicken fillet, securing the bacon around the meat.
- Heat two tablespoons of oil in a large frying pan over medium-high heat. Once the oil is hot and shimmering, place the bacon-wrapped chicken fillets in the pan. Sear the fillets on all sides until they develop a nice golden-brown crust; this should take about 3 to 4 minutes per side. While cooking, season the fillets generously with freshly ground black pepper. Once browned, remove the chicken fillets from the pan and set them aside on a plate.
- In the same frying pan, add an additional tablespoon of oil and heat it over medium heat. Add the sliced mushrooms and sauté them, stirring frequently, until they begin to release their moisture and turn golden brown, approximately 5 to 7 minutes. Next, add the diced onions to the mushrooms and cook together for another 2 to 3 minutes until the onions become translucent and fragrant. Season this mixture with salt, pepper, and a generous pinch of sweet paprika powder to enhance the flavor.
- Pour in the vegetable broth and the heavy cream into the mushroom and onion mixture. Stir well to combine all the ingredients. Bring the mixture to a gentle boil over medium heat. In a separate small bowl, mix the two tablespoons of flour with a little cold water until smooth to create a slurry. Slowly stir the flour slurry into the boiling sauce to thicken it evenly. Continue to boil the sauce for another couple of minutes until it reaches a creamy and slightly thick consistency. Adjust the seasoning by adding more salt, pepper, and paprika if necessary. Finally, stir in two-thirds of the spring onion rings, reserving the rest for garnish.
- Preheat your oven to 201°C (conventional oven), 175°C (fan oven), or Gas mark 3. Take an ovenproof dish and transfer the seared chicken fillets into it. Pour the creamy mushroom sauce evenly over the chicken fillets. Sprinkle the grated Gouda cheese liberally on top of the dish to create a flavorful crust once baked. Place the dish in the preheated oven and bake for 20 to 25 minutes until the cheese is melted, golden, and bubbling, and the chicken is cooked through.
- While the dish is baking, prepare the rice. Bring a large pot of salted water to a boil. Add the long-grain rice and cook it according to the package instructions, usually about 12 to 15 minutes, until the rice is tender but still fluffy. Once cooked, drain the rice thoroughly in a colander and allow it to steam dry for a minute or two. Return the drained rice back to the pot to keep it warm and prevent it from sticking together.
- After the baking time is complete, carefully remove the chicken and mushroom gratin from the oven. To serve, spoon the creamy chicken fillets and mushroom sauce onto plates alongside a portion of the cooked rice. Garnish each plate by sprinkling the remaining fresh spring onion rings over the top to add a fresh, mild onion flavor and a pop of color. Serve immediately while hot and enjoy this comforting and flavorful dish.
Notes
For an extra crispy bacon wrapping, you can briefly broil the finished dish for 2-3 minutes at the end of baking. Using fresh spring onions rather than dried adds a fresher flavor and nice texture contrast. If you prefer a thicker sauce, add a bit more flour slurry gradually until the desired consistency is reached. Serve with a simple green salad or steamed vegetables for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
