Broiler-broccoli sauce and homemade chicken broth – Atmospheric flavors
When there is a little time on Saturday morning to prepare a quick lunch meal that will be needed immediately after going out, it is especially rewarding to succeed. The following chicken-broccolin sauce is just like this, a dish that is created with little effort and quickly, but is quite tasty. It is well suited as an everyday option, but why not also for a finer meal, for example as a snack.
It felt especially nice to prepare the sauce from the chicken broth that I cooked myself. After all, I have made it my goal to get rid of various stock cubes and have succeeded quite well in that. Below I put my chicken broth recipe, which I definitely recommend trying.
PS Although I used broccoli this time to celebrate spring, you can make the sauce just as well with broccoli or green asparagus. Choose yours according to the season and your taste.
Broiler broccoli sauce
400 g of chicken fillet
0.5 tbsp rapeseed oil
ground black pepper
3-4 cloves of garlic
200 g of broccolini/broccoli/asparagus
3 tablespoons of tomato puree
2 dl chicken broth
1 teaspoon of oregano
1 dl cooking cream
3 tbsp capers
Cut the chicken fillets into pieces and brown them in oil. Season with salt and pepper. Set the pieces aside to wait.
Peel and chop the garlic cloves. Cut the broccolini into bite-sized pieces.
Add tomato puree and garlic to the pan, swirl for a while. Then add the chicken broth and cook for a few minutes. Add oregano, cooking cream, broccolini and chicken pieces.
Let it cook for a few minutes, check the doneness of the chicken and add the capers.
Serve with pasta and grated parmesan.
1 bone, skin and uneaten parts of a mature chicken
15 dl water (or enough to cover the bones)
2 cloves of garlic
100 g celery root or parsnip
3 bay leaves
1 tablespoon fresh/1 teaspoon dried rosemary or thyme
1 tablespoon salt (or to taste)
Put the chicken bones and skins in the pot. Pour enough water over them to cover them.
Add peeled and sliced onions and root vegetables, as well as bay leaves and allspice.
Bring to a boil and simmer under the lid on medium heat for 45 min. At the beginning of the heating, if you want, you can skim the foam that accumulates on the surface of the broth with, for example, a slotted ladle.
Add the herbs and cook another quarter.
Strain the broth and check the taste. Add salt to taste.
Cool and remove the fat from the surface if you wish.
If you can’t find a use for the broth right away, you can also freeze it for later use.