I’d never eaten/made anything like this before, and after I made it, I decided I wasn’t going to eat it b/c it just looked so gross. But, after fighting my way through this horribly written recipe (I’ll write it the way it should be written bellow), I figured I had to at least try it.
Wow – it was good.
And, as Tami from Running with Tweezers wrote: “Looks like crap, tastes like delicious!”. I have to agree with her (and her client) that there are just some foods that are hard to “make” beautiful – although I’m sure it’s possible to make everything beautiful with a little super glue and dried ice (don’t know what I’m talking about? …neither do I, I’m not a food stylist!).
Anyways, about this cookbook that I got as a birthday present: Dr. Oetker – Die Besten Landfrauen Rezepte von A-Z (Dr. Oetker – The Best Country-Women Recipes from A-Z). At first it looks like an amazing cookbook: a picture for every single recipe (for those of you who are visual cooks – there is really nothing else we need, except for maybe a recipe to go with the picture!). At first the recipes look nice and simple, but after reading through them and then making 2 recipes from here I realized that whoever wrote this book has never ever cooked anything before! Instructions are written backwards! Why do you tell me to preheat my oven as the very last step????? That is sooo illogical! Why don’t you tell me how to pre-prepare all the cut items so I can get it all done ahead of time??? It was a very frustrating experience! But, in the end, it was worth making because it was very delicious. So, the recipes are good, but poorly written. If you can bear with it – it’s a book worth getting.
Ingredients:
4 Chicken Breast (each about 150 grams)
Salt, Pepper to taste
20 grams Flour
2 Tablespoons of Vegetable Oil
2 Leeks, halved and cut into small strips
500 grams of White Peaches, sliced, pit removed
2 Tablespoons of granular Fructose (or sugar)
Sauce:
250 grams of Whipping Cream
125 grams of Sour Cream
2 Tablespoons of Curry Powder
20 grams of Flour
Peach juice (will be produced by your peaches – see instructions)
125 milliliters Vegetable broth
Directions:
Preheat oven to 200°C (392°F).
A few hours (or night) before, place your peach slices in a bowl with the fructose or sugar and mix well. This will make the peaches juice. Once you are ready to cook, remove the peaches from the juice and reserve it for the sauce.
Bring a pot of water to boil and add about 1 tablespoon of salt. Blanche the leeks in water for 2 minutes, then immediately remove from heat, drain, and rinse with cold water.
Rinse off chicken breasts in running water, and dry with a kitchen towel. Lay out on a plate and sprinkle with salt and pepper, and then roll in flour.
Heat oil in a skillet and brown chicken, but don’t cook through. Then, place the chicken breasts in a casserole dish. Distribute the peach slices and leek strips over the chicken.
Take about 100 milliliters of the peach juice (if you don’t have enough, use water for the rest) and mix with flour until there are no more lumps. Set aside. In a small pot, combine cream, sour cream, salt and pepper to taste, and curry and bring to a boil. Stir in the peach juice/flour mixture and then the vegetable brother and combine well. Bring the sauce to a boil again and then pour over the chicken in the casserole dish.
Bake for about 40 minutes.
Serve with rice.
, just use your favorite condiment(s).
