Chicken fillet with parmesan potatoes and brandy and pepper sauce

This dish is so delicious that it can be served to guests.

Parmesan potatoes:


Rapeseed oil

Salt and pepper

Grated parmesan

The potatoes are divided in half and placed in a mold greased with oil. Season with salt and pepper. Bake at 300 degrees until they start to turn brown. Turn down to 200 degrees and grate over lots of parmesan. Cook until the parmesan has taken on color and the potatoes are cooked through.

The chicken:

Season the chicken fillet with salt and pepper and fry or grill until it is cooked through, without becoming dry. If you use a roasting thermometer, the core temperature should be 66 degrees.

Cognac and pepper sauce:

20 black peppercorns

1/2 cup cognac or brandy

1/2 liter cream

2 tablespoons lamb stock

1 tablespoon caramel sauce from bottle

Pickled rose peppercorns (number according to how strong you want the sauce)

2 tablespoons butter just before serving

Cognac and pepper sauce is one of the best sauces I know and it is fun to make. Crush black peppercorns coarsely in a mortar. Put the peppercorns in a dry frying pan on medium heat until it starts to smell like pepper. Add the brandy. Take a walk on the porch and turn on (watch your fingers and hair). Let it burn out before re-entering. Add cream, beef stock, caramel sauce and allspice grains (depending on how strong you want the sauce). Let it cook until it thickens and stir in the butter just before serving. The sauce should not boil after the butter has been added.

Served with optional vegetables. I have used cauliflower.


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