Crunchy chicken with carrot chips

Crunchy chicken with carrot chips

An all round dish that you can eat perfectly with a Bordeaux Supérieur rouge with red fruit and berry aromas such as Château Jean Faux 2013.

Preparation

15 min.

Cooking

25 min.

Persons

4

Ingredients

  • 1 bunch of baby carrots
  • a few sprigs of rosemary
  • 300gr of chickenbreast
  • 1 tblspoon of flour
  • 2 eggs
  • 1 bowl of breadcrumbs
  • olive oil
  • a pinch of pimentd’Espelette

Preparation

  1. Prepare your carrots into chips. Peel the carrots and cut them in half. Then into small stick sizes. Spread them out on a grease proof baking tray and sprinkle fresh rosemary, drizzle olive oil and season.
  2. Cook the carrots for 20 minutes in a pre-heated oven at 150°C. Once slightly cooked, turn the temperature up to 180°C and turn them over. Cook for 10 minutes longer until golden.
  3. To prepare the crunchy chicken: Slice the chicken breast into long pieces. Dip them in the flour, beaten egg and breadcrumbs and then deep fry for two minutes on each side.

We love crunching our way to a great dish in autumn!

Château Jean Faux Bordeaux Supérieur Rouge 2013

Which wine to choose?

Château Jean Faux Bordeaux Supérieur Rouge 2013

Robe : pourpre avec des reflets brillants.
Nez : fruits noirs puissants et confits.
Bouche : joli vin souple et suave, délicatement boisé, du charme.

www.chateaujeanfaux.com